Andrea’s love for cooking stems from a young age, dating back to his teens in Italy where he was born-and-raised. Studying Hospitality at The Training Institute in Italy – he learnt how to demonstrate consistency and the key to expanding on creativity. Andrea started his professional career as a Chef at an Italian restaurant called Casa Rufo, in 1999, he then moved on to master the art of culinary across Italy, as Sous Chef at 2 Michelin Star restaurant Uliassi, Chef Consultant at Eataly where he made his debut in Dubai, followed by a short stint in Singapore.
Most recently, Chef Andrea worked as Executive Chef at the exquisite Cova Milano Pastricceria restaurant. Perfecting his craftsmanship with the art of elegant Italian pastry making, Chef Andrea holds years of secret recipes passed down from extraordinary pastry chefs.
Known for his bespoke details, consistency and unique leadership, Chef Andrea joins this chic DIFC spot heading-up this prestigious Parisian kitchen as Executive Chef – dishing up mouth-watering plates and continuing the decadent dining experience that Caviar Kaspia is known for.
Since Caviar Kaspia’s opening in Paris 1927, this French meets Russian diner has become a go-to for celebrity guests, socialites including royalty. This sophisticated dining experience allows guests to sip on the finest beverages and order world-class caviar whilst taking in the culinary excellence and refined with an appreciation for art deco. Whilst the caviar is a must, there is so more to the menu. Diners can still enjoy the classics like the crayfish salad, smoked salmon blinis, risottos and of course – the infamous baked potato, with caviar.