Chef Andrea Ragosta

I was born into a family where cooking is a true language of love. From my grandmother’s recipes to my mother’s kitchen, food has always been a powerful presence in my life. I turned this heritage into my profession, training at the Accademia Niko Romito (3 Michelin stars) and gaining experience in Michelin-starred restaurants.

Today, I combine tradition with science—thanks to my academic background in food (gastronomic) science and my ongoing master's in food safety and risk management. I approach every dish with precision, curiosity, and a deep respect for ingredients.

Whether I’m designing refined menus or reimagining classic flavors, I aim to create authentic, customised and memorable experiences for each guest.