QUATTRO PASSI DA E CON DUCASSE A NAPOLI
A Michelin-starred journey, a four-hands dinner
On 19 November 2026 at 8 p.m., Il Ristorante Alain Ducasse Napoli, awarded 1 MICHELIN Star, hosts Quattro Passi da e con Ducasse a Napoli, a four-hands dinner bringing together Alessandro Lucassino, Executive Chef of the restaurant, and Fabrizio Mellino, Executive Chef of Quattro Passi, which he led to 3 MICHELIN Stars in 2023. Alain Ducasse’s philosophy of precision, essentiality and respect for ingredients meets Mellino’s Mediterranean cuisine, deeply rooted in the Sorrento Peninsula. Two signature dishes express their distinctive identities: Mellino’s Squid Lotus Flower with langoustine tartare, green apple water and Oscietra caviar and Lucassino’s Calamarata pasta with sea mantis shrimp, ginger, grapefruit and cocoa nibs. A dinner that tells the story of Campania through two culinary identities and a shared territory.
The Chef:
ALESSANDRO lUCASSINO
Executive Chef at IL RISTORANTE ALAIN DUCASSE NAPOLI
Of Tuscan heritage, he honed his craft in Paris alongside Alain Ducasse, working across Plaza Athénée, Salon des Manufactures and Cucina. At the helm of Il Ristorante Alain Ducasse Napoli at ROMEO Napoli, he earned his first MICHELIN Star in the 2026 edition of the MICHELIN Guide.
Interpreting the vision of the Master through his own distinctive style, he brings together French and Italian culinary traditions, showcasing the finest ingredients of Naples and the Mediterranean through international techniques, in a harmonious balance between heritage and innovation.
The Chef:
fabrizio mellino
EXECUTIVE CHEF OF QUATTRO PASSI
He grew up in Nerano, at his family’s restaurant, Quattro Passi, founded in 1983. Following his studies at the Institut Paul Bocuse in Lyon and experience at Alain Ducasse’s Le Louis XV and with Quique Dacosta, he returned to Quattro Passi in 2015, embarking on a journey to redefine its cuisine through research, technical mastery and a profound connection with the local area. In 2023, he earned the restaurant its third MICHELIN Star. Today, he is Executive Chef at ROMEO Massa Lubrense Hotel and leads the culinary vision of the Quattro Passi project.
