Neapolitan, 41 years old, Andrea Aprea arrives at the Park Hyatt in Milan after gaining significant experience both in Italy and abroad. His cuisine is expressed through three simple principles: technique, innovation, and respect for Italian gastronomic tradition. Aprea's style is based on experimentation and the continuous search for inspiration, leveraging the experience gained in the kitchens of Europe's most important restaurants. "My contemporary cuisine looks to the future without ever forgetting its origins," says the Chef. "At the heart of my dishes is the balance between experimentation and respect for Italian gastronomic tradition, a heritage that allows us to be bold and creative. The secret lies in respecting the raw ingredients and their original flavor. For me, creativity is expressed through experimenting with new techniques and combinations, whose final result must always be as close as possible to traditional taste."
