Alessandro Campitelli was born and raised in Rome, Lazio, where he gained a passion and love for ingredients and culinary art. His career officially began at 14, waiting tables at local restaurants in his neighborhood of Trastevere. His passion for the restaurant business grew and he eventually enrolled in the hospitality school Tor Carbone. Upon graduating, he spent the next several years working under some of the most talented chefs in Italy: Antonello Colonna of the ES Hotel, Massimo Riccioli of La Rosetta and Heinz Beck at La Pergola. He learn technique and gained enough experience to inspire a move to the Bay Area to open Chiaroscuro, a Roman fine-dining restaurant. For over a decade, Alessandro served his approach to classic Roman cuisine, bringing traditional and modernity together in a minimalist setting. This is where he met Paul Robinson, who became his manager and sommelier for several years.

After closing Chiaroscuro, and a brief stint in Oakland running the small casual eatery Contrasto, Alessandro pivoted. He became a private chef and consultant to facilitate his growing passion for nutrition and fitness. In 2018 I graduated from the Institute for Integrative Nutrition, learning innovative coaching method, practical lifestyle techniques, and numerous dietary theories – Ayurveda, gluten-free, Paleo, raw, vegan, macrobiotics, etc... Today, Alessandro leverages his vast culinary expertise, to help his clients build a healthy lifestyle of energy, balance, and happiness. Alessandro and Paul have remained close over the years, collaborating on numerous private events before developing Orma.