Creator of the Original Fettuccini Alfredo sauce almost 60 years ago, world renowned chef and restaurateur, Alfredo Bellinghieri has served over 15 million people from all over the world in his restaurants “Alfredo’s” and “La Trucha Vagabunda” in the “Zona Rosa” or “Pink Zone” of Mexico City from 1952 to 1993, the culinary destination of diplomats, entertainers and artists. Alfredo created the creamy, nutmeg tinged Alfredo sauce today known throughout the world.
His restaurants were a favorite stomping ground for celebrities such as Marilyn Monroe (who used to join Alfredo on shopping expeditions for antiques), Frank Sinatra, Charles Aznavour,Charles Heston, Nat King Cole, Lucy and Desi Arnez, Burt Lancaster, Tony Curtis, and Jane Mansfield. Many of these entertainers brought back his recipes to their homes and eventually making their way to restaurants and food processing plants throughout the U.S. and the world.
Born in 1930 in Sicily, the Godfather of Domecq and Santo Tomas wines, Alfredo has created distinctive dishes for generations of patrons from all over the world. Alfredo remains a memorable experience in the minds and pallets of the local and international community. For Carlos Slim, Time Magazine’s “Man of the Year,” and regular patron, Alfredo created the delicacy “Steak Beirut.” Alfredo is singularly recognized for his contributions in the culinary arts, which have left an indelible influence on the gastronomy and service industry of one of the world’s largest cities. At age 84, he now lives semi-retired in Baja California, where he spends his time writing, painting, fishing, and still cooking everyday for himself, his family and friends.
Alfredo’s newest passion is learning from his daughter, Chef Palma Bellinghieri, how to “Nourish Yourself Deliciously.” By creating dishes and healthy lifestyles designed to improve the health of those suffering from chronic illnesses ranging from cardiovascular disease to chronic pain, Chef Palma heads the Vegetarian Cooking and Outreach Program for Scripps Health, as well as running camps “For Young Chefs,” and creating distinctive catering projects and a soon to be released line of products developed by her and her father.