"My cuisine is a balance between tradition, personality, and the search for new experiences through which to define the taste of contemporaneity.
The Illy Personal Blender perfectly reflects the relationship between acidity, savoriness, bitterness, and sweetness, which is the foundation of my gastronomic journey."
Andrea Aprea brings onto the Italian gastronomy scene his sense of exploration bridging memory and the present, the past and the here-and-now. Neapolitan by birth, after his apprenticeship in some of Italy and the world’s leading restaurants he begin to blaze his own poetic path, defining a new relationship between food and the experience of the senses.
From 2011 to 2021 he was the Executive Chef of the Vun Andrea Aprea Restaurant, the first ever hotel restaurant in Milan to receive a Michelin star, in 2012, followed by a second star five years later in 2017.
Aprea’s cuisine aims to trigger a process in which memories and senses – seeing, smelling, tasting – come together and play off one another, emphasizing one or the other as needed. In 2022, only a few months after opening his restaurant, Andrea Aprea was awarded a Michelin star.
