{"id":58,"date":"2022-06-22T11:38:37","date_gmt":"2022-06-22T09:38:37","guid":{"rendered":"https:\/\/www.andreaaprea.com\/andrea-aprea\/"},"modified":"2024-06-07T14:32:40","modified_gmt":"2024-06-07T12:32:40","slug":"andrea-aprea","status":"publish","type":"page","link":"https:\/\/www.andreaaprea.com\/en\/andrea-aprea\/","title":{"rendered":"Andrea Aprea"},"content":{"rendered":"\t\t
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Look and texture, appearance and substance are brought together in a renewed harmonious balance.<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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the chef<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Michelin-Starred Chef in Milan<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Look and texture, appearance and substance are thus brought together in a renewed harmonious balance.\u00a0<\/span><\/p>

From 2011 to 2021, he was Executive Chef at the Vun Andrea Aprea restaurant: the first hotel restaurant in the history of Milan to receive a Michelin star, in 2012. The second Star would arrive in 2017.

<\/span>Aprea’s cuisine sets out to trigger a process of exchange between the different locations of the experience: the memory, the sight, the sense of smell, the palate. Now giving prevalence to one, then pandering to the needs of the other.\u00a0

<\/span>The only goal is the delivery of a new form of perceptive truth: between the flavours of yesterday and the intensity of today.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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In Milan’s dynamic culinary scene, Andrea Aprea brings to the table his pursuit of balance between tradition and modernity. The Michelin Star, bestowed just months after the opening of his restaurant, confirms his path, intertwining the richness of traditional Neapolitan cooking with the innovation of modern haute cuisine. Andrea Aprea brings to the Italian gastronomic scene the sense of a quest between memory and the present, anteriority and contemporaneity.\u00a0<\/span><\/p>\nBorn in Naples, after years of training spent in some of the most important kitchens in Italy and abroad, he has chosen to develop his own personal poetic journey by defining a new sense of the relationship between food and the experience of the senses.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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In Milan’s dynamic culinary scene, Andrea Aprea brings to the table his pursuit of balance between tradition and modernity. The Michelin Star, bestowed just months after the opening of his restaurant, confirms his path, intertwining the richness of traditional Neapolitan cooking with the innovation of modern haute cuisine. Andrea Aprea brings to the Italian gastronomic scene the sense of a quest between memory and the present, anteriority and contemporaneity.\u00a0<\/span><\/p>\nBorn in Naples, after years of training spent in some of the most important kitchens in Italy and abroad, he has chosen to develop his own personal poetic journey by defining a new sense of the relationship between food and the experience of the senses.\n

Look and texture, appearance and substance are thus brought together in a renewed harmonious balance.\n<\/span>From 2011 to 2021, he was Executive Chef at the Vun Andrea Aprea restaurant: the first hotel restaurant in the history of Milan to receive a Michelin star, in 2012. The second Star would arrive in 2017.<\/span><\/p>\nAprea’s cuisine sets out to trigger a process of exchange between the different locations of the experience: the memory, the sight, the sense of smell, the palate. Now giving prevalence to one, then pandering to the needs of the other.\u00a0<\/span>\n\nThe only goal is the delivery of a new form of perceptive truth: between the flavours of yesterday and the intensity of today.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Philosophy<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Overcoming scholastic oppositions to break out of the rhetoric of tradition versus innovation. In pursuit of new experiences to define the flavour of contemporaneity which, interpreting the spirit of its time, combines technique with experience, emotion with culture, aesthetics with the precision of gesture.

Time is a key ingredient in cooking. This is why Aprea’s greatest source of inspiration is memory: the emotions, the knowledge of the territory and the culture that has forged Italian cuisine.\u00a0

<\/span>It is memory that creates a suspension of the present to accompany the guest into another temporal dimension.\u00a0

<\/span>Andrea Aprea’s cuisine is based on the fusion of memories – whether personal, popular, common or elite – with the knowledge of gastronomic literature and of the masters who came before him.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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i riconoscimenti<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Signs of our commitment, accolades relate the hard work that precedes joy, the toils necessary to feel satisfaction. They are stages in a journey that is renewed every season.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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2012-2016<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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One Michelin Star VUN Andrea Aprea<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2017-2021<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Two Michelin Stars VUN Andrea Aprea<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2018<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Best Chef Award and Best City Restaurant VUN Andrea Aprea<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2018-2021<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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3 Guida dell\u2019Espresso Chef\u2019s Hats VUN Andrea Aprea<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2019-2021<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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3 Gambero Rosso forks VUN Andrea Aprea<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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2020<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chef of the Year Food & Travel Italia VUN Andrea Aprea<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2023<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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One Michelin Star Ristorante Andrea Aprea Milano<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2024<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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3 Guida dell\u2019Espresso Chef\u2019s Hats Andrea Aprea Milano<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2024<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Two Michelin Stars Andrea Aprea Milano<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2012-2016<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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One Michelin Star VUN Andrea Aprea<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2017-2021<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Two Michelin Stars VUN Andrea Aprea<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2018<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Best Chef Award and Best City Restaurant VUN Andrea Aprea<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2018-2021<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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3 Guida dell\u2019Espresso Chef\u2019s Hats VUN Andrea Aprea<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2019-2021<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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3 Gambero Rosso forks VUN Andrea Aprea<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2020<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chef of the Year Food & Travel Italia VUN Andrea Aprea<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2023<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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One Michelin Star Ristorante Andrea Aprea Milano<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2024<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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3 Guida dell\u2019Espresso Chef\u2019s Hats Andrea Aprea Milano<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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2024<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Two Michelin Stars Andrea Aprea Milano<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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the team<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Not just one name, but a working group living the same passion. That moves like an organism, listening, learning, reworking, and interpreting the desires of guests.\u00a0 <\/span>That cooperates, to define in every detail a portion of that experience of uniqueness that is the real reason why we open our doors to the world every day.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Antonio Sena<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chef de cuisine of Andrea Aprea Restaurant<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Born in Naples in 1989 and raised in Rome, he fell in love with cooking thanks to his family traditions. At the age of 19, he moved to Milan where his gastronomic identity took shape with experiences in various Michelin-starred kitchens in Italy and France. In 2014, he joined Vun Andrea Aprea, becoming the Chef’s right-hand man. At his side, he gained experience in London, Hong Kong, Seoul and Buenos Aires. He participated in many competitions, in 2019 winning Acqua di chef, organised by Italia Squisita.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Giuseppe Crescentini<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chef de cuisine of Caff\u00e8 Bistrot<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Born in Naples in 1986, immediately after graduating he left for the Caribbean where he began his career at the Sandals Dunn’s River resort. After a brief period in the kitchens of Trussardi alla Scala restaurant, from 2008 to 2013 he worked in Capri, with Stefano Mazzone at the Quisisana, then with Oliver Glowig in Anacapri, continuing with the German chef at the Mont Cervin Palace in Zermatt. Since 2014 he has been working alongside Andrea Aprea at VUN.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Jessica Rocchi<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ma\u00eetre & Sommelier of Andrea Aprea Restaurant<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Born in Perugia in 1994, after obtaining her third level AIS diploma, she trained at the Borgo Brufa Spa&Resort restaurant. There she began her experience in the field of mixology and started attending courses at AIBES, Flair Academy and Campari Academy. In Milan she began her journey at Viviana Varese’s Michelin-starred ViVa as Head Sommelier & Bartender. In 2013 she joined VUN Andrea Aprea and became one of the cornerstones of his team. Her thirst for curiosity and ambition took her as far as Ischia where she led the dining room and cellar of the Michelin-starred restaurant Dan\u00ec Maison.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Fondazione
\nLuigi Rovati<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Fondazione Luigi Rovati, established in 2016, is committed to the promotion and enhancement of cultural, artistic and historical heritage and is named after Professor Luigi Rovati – physician and entrepreneur, Cavaliere del Lavoro and Cavaliere di Gran Croce of the Order of Merit of the Italian Republic.

The Foundation brings together the long-standing entrepreneurial experience gained in the pharmaceutical sector with social responsibility initiatives focused on art, its educational and training activities and the contamination between art and health.

The Foundation operates as an open, connecting system, carrying out initiatives in different disciplines and creating projects and interchanges with a strong innovative and socially useful value.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tFind out more about the Foundation \u203a<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Look and texture, appearance and substance are brought together in a renewed harmonious balance. the chef Michelin-Starred Chef in Milan Look and texture, appearance and substance are thus brought together in a renewed harmonious balance.\u00a0 From 2011 to 2021, he was Executive Chef at the Vun Andrea Aprea restaurant: the first hotel restaurant in the […]<\/p>\n","protected":false},"author":1,"featured_media":1544,"parent":0,"menu_order":10,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-58","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nAndrea Aprea 2 Michelin Star Chef | Milan<\/title>\n<meta name=\"description\" content=\"Time is an essential ingredient to cook. 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