Alois Vanlangenaeker is the Belgian-born Executive Chef of Il San Pietro di Positano and its Michelin-starred restaurant, Zass, where his cuisine has helped define the identity of the legendary hotel for more than two decades. With over 30 years devoted to fine dining, Vanlangenaeker has built his culinary philosophy around curiosity, discipline, and an unwavering respect for exceptional ingredients. Since arriving in Positano in 2002, the Amalfi Coast has become his greatest source of inspiration, from the hotel’s organic gardens and lemon groves to the fishermen, growers, and local producers who shape the region’s extraordinary bounty.

At Zass, Vanlangenaeker transforms the flavors of Southern Italy through a contemporary and highly personal lens, allowing the quality of each ingredient to take center stage. His cooking is defined by balance, purity, and restraint, with seasonal produce and Mediterranean flavors expressed through precise, thoughtful technique. His passion for photography further informs his approach, inspiring an instinctive eye for color, texture, proportion, and light. After more than 20 years in Positano, Vanlangenaeker continues to create cuisine that reflects both his Belgian roots and the unmistakable spirit of the Amalfi Coast—sophisticated, authentic, and deeply connected to place.