About the chef
Livia Alarcon has built her career through determination, creativity and an uncompromising passion for exceptional food. Starting in professional kitchens at just 16 years old, she quickly established herself as one of Liverpool’s most exciting young chefs, becoming Head Chef at Maray at the age of just 21.
Since then, her journey has taken her across Europe alongside Jason Atherton on the BBC’s Chefs’ Brigade, to the kitchens of Boiling Point, the prestigious Great British Menu, Meatopia, and the launch of her own concept, La Bistroteca.
Today, Chinzano is the culmination of everything she’s learned along the way.
Livia’s cooking is deeply rooted in Italian tradition but shaped by years of travel, experience and an appreciation for the incredible produce available here in Britain. Rather than recreating familiar Italian classics, her food focuses on showcasing exceptional ingredients—from native-breed meats and sustainably sourced seafood to the very best seasonal vegetables—allowing quality to lead every dish.
Cooking over open flame has become a defining part of her style, bringing depth, texture and a natural smokiness that perfectly complements the bold simplicity of Italian flavours. Every plate reflects her belief that great food doesn’t need to be complicated—it simply needs outstanding ingredients, respect for the craft, and a passion for feeding people well.
For Livia, hospitality is just as important as cooking. Chinzano isn’t simply a restaurant; it’s a place to gather, celebrate and enjoy food that tells a story—of producers, of fire, of Italy, and of Liverpool.
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