Chef Andrea Longoni
Private Chef in Marbella
Get to know me better
I’m young talented Chef, but with already high level experience background.
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.
More about me
For me, cooking is...
Is my passion, my life.
I learned to cook at...
I’ve learned to cook at home with my mom and my grandmother, then I affine my tecnique and knowledge in school and working experience.
A cooking secret...
One of the secret of my cuisine is the choice of the ingredients by the season and respect them.
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