Andrea’s food journey and curiosity for cooking since he was 10 got an unconventional jumpstart from his mother— because she didn’t know how to cook. His career is infused with traditional elements of Italian cuisine and cutting-edge thinking of visionary chefs, having worked in Italy, New York and London. During his stint at Le Siepi from 2006 to 2009, his talents were acclaimed by a well-respected independent food critic, who mentioned his creations on the influential website “Los mejores de la gastronomia.” In 2010, Andrea was instrumental in earning one Michelin star for Pier Bussetti, a restaurant he co-owns in Italy. His star-studded record has resulted in him featured in many television shows and magazines for his expertise. In 2011, he moved to Hong Kong and is currently appointed as Executive Chef of Beefbar Hong Kong, a stylish and experimental concept revolving around beef.