Chef Andrea Longoni

I am a young chef driven by a constant desire to grow, refine my skills, and deepen my culinary knowledge.

During my studies at culinary school, I had the opportunity to complete high-level internships and work alongside renowned chefs such as Damini, Felix Lo Basso, Philippe Léveillé, Mauro Elli, and Luigi Biasetto. I also collaborated with Longino & Cardenal on luxury food events, gaining valuable insight into top-quality ingredients and products early on in my career.

After graduating, I began my professional journey at the Excelsior in Rapallo, where I learned to meet the high expectations of an international luxury clientele. I then returned to my roots, working at Corazziere Rural Resort to reconnect with my local territory and its exceptional ingredients.

Following this enriching experience, I joined the team at Mandarin Oriental Lago di Como, where I spent three years working under the guidance of esteemed chefs Massimiliano Blasone and Giuseppe Cascio. This experience also led me to the Mandarin Oriental in Abu Dhabi, where I worked at Talea, the Michelin-starred restaurant by Antonio Guida, alongside Chef Luigi Stinga. During this time, I also had the privilege of collaborating with world-renowned chefs such as Umberto Bombana and Massimiliano Alajmo.

Most recently, I completed a stage at the prestigious Frantzén restaurant in Stockholm. I am now preparing to join the Frantzén Group for an exciting new opening in Marbella.

Throughout my journey, both through these professional experiences and personal endeavors, I have also had the chance to organize and execute private dinners and catering events, consistently improving my organizational skills and elevating the quality of service I deliver.