Chef Name: Andrea Aprea
Title: Executive Chef.
Awards: Two Michelin Stars.
How old were you when you started cooking professionally?
15 years old.
What’s your earliest and fondest first memory of food?
Which chefs inspire you most and why?
For tradition, my grandma; for innovation, Heston Blumenthal.
What are your two favourite cookbooks and why?
La Scienza in Cucina e l’Arte di Mangiar Bene by Pellegrino Artrusi, because he tells you about Italy, and the Escoffier cookbook because he really introduces you to French and international classic cuisine. There is also a third book, Central by my friend Virgilio Martinez, which describes the fantastic world of Peru in every latitude and longitude.
Which two ingredients could you not live without?
Tomatoes and extra virgin olive oil.
What is your favourite comfort food to cook at home?
Spaghetti al Pomodoro and a soft egg frittata with onions.
If you could eat at any Michelin star restaurant in the world today, where would it be and why?
I would love to try Maison Troisgros, because they do contemporary French cuisine with a traditional flavour, and that is how I see modern cuisine.
And who would you take as your guest?
What do you look for in a good chef?
Passion, perseverance, strictness, humbleness.
What advice would you give to chefs starting their career paths now?
Do things with passion. Put yourself in everything you do.
Andrea Aprea is Executive Chef at Restaurant Vun Andrea Aprea.
Address: Via Silvio Pellico 3, Milan, Italy.
Telephone: +39 02 8821 1234