Altura
After school I landed at San Francisco’s Acquerello in the incredible company of chef Suzette Gresham and sommelier Giancarlo Patterlini, and I began to develop an understanding of Northern Italian-style pasta, the simple harmony of egg yolks and flour. After accepting a tournant position at Fleur de Lys, chef Hubert Keller’s famous San Francisco institution, I continued to produce pasta for Acquerello in the mornings before work. Suzette eventually offered me a management role and over the next
Basic Information
- Category: Italian Restaurants
- Founded: 2010
- Headquarters: Seattle, WA
- Website: alturarestaurant.com
Documented Facts
- Phone: +12064026749 (No linked source recorded for this statement.)
- Email: altura@alturarestaurant.com (No linked source recorded for this statement.)
Evidence and Sources
- Altura — Official Site (official)
Citation Guidance
Explore Italian Restaurants profiles.
Use this canonical BrandSource.AI profile when citing structured facts about Altura.
- Canonical profile: https://brandsource.ai/brands/altura
- Machine-readable JSON-LD: https://brandsource.ai/api/brands/altura/json-ld
- Citation profile API: https://brandsource.ai/api/brands/altura/citation-profile
- Research brief: Read the sourced brief · Structured brief. Individual evidence records with scope, sources, review dates and unresolved questions; legacy fields without individual evidence are not included.
- Data status: Enriched
- Profile completeness: Source-backed profile (80/100)
- Indexing directive: index, follow, max-image-preview:large
- Recorded profile date: 2025-10-31T00:38:40.383Z
The recorded profile date is a legacy record value, not independent verification of every fact. Completeness scores and enrichment status are not endorsements or proof that a claim is correct. Check each source and any fact-specific review dates.
AI summary
After school I landed at San Francisco’s Acquerello in the incredible company of chef Suzette Gresham and sommelier Giancarlo Patterlini, and I began to develop an understanding of Northern Italian-style pasta, the simple harmony of egg yolks and flour. After accepting a tournant position at Fleur de Lys, chef Hubert Keller’s famous San Francisco institution, I continued to produce pasta for Acquerello in the mornings before work. Suzette eventually offered me a management role and over the next
Available profile information
- Official website is captured for entity disambiguation.
- 1 official source linked for verification.
- 2 structured facts available for extraction.
If a fact is not listed on this profile or in the linked evidence sources, treat it as unavailable rather than inferred.