England

Greater London

United Kingdom

London

Andrea was absolutely brilliant . Kept us well informed throughout and made everything really easy for us. The food was amazing and the service brilliant . We would highly recommend Andrea . Thank you so much for making our evening so special

Andrea was absolutely brilliant . Kept us well inf

We had the most wonderful evening with Chef Andrea. The food was absolutely divine! He was fantastic before our event, planning the menu together with us to ensure it would be exactly what we wanted. On the evening he took care of everything and our whole party commented how incredible every dish was. We would absolutely ask Andrea to cook for us again. Thank you so much for making our evening so special!

We had the most wonderful evening with Chef Andrea

Andrea was amazing and we were all blown away by the amazing dinner he cooked for us and how easy and relaxing he made the whole experience. We will definitely be using him again.

Andrea was amazing and we were all blown away by t

<h3>Andrea – Italian Culinary Expert</h3>

I am Andrea, a culinary expert whose professional training is rooted in both creativity and tradition. After graduating from a Culinary School in Southern Italy in 2007, my passion for Italian cuisine inspired me to explore and master the diverse culinary traditions of my home country.

My early career was shaped by a wide range of regional experiences, from the sun-drenched shores of Puglia to the rustic landscapes of Sardinia, the cultural richness of Venice, the alpine flavors of Trentino, and the gastronomic heritage of Emilia-Romagna. Each region has left a distinct mark on my culinary repertoire, enriching my understanding of Italian food through its unique flavors, techniques, and preparation methods.

This journey has given me a deep awareness of the complexity and regional diversity of Italian cuisine, allowing me to approach cooking with authenticity, precision, and respect for tradition.

Driven by continuous curiosity and a desire for excellence, I pursued advanced training in pastry and bread making. These skills enabled me to master the essential foundations of exceptional dining experiences, from artisanal breads to refined desserts.

My culinary style moves seamlessly between the elegance of fine dining and the comforting simplicity of rustic Italian cooking. I also integrate elements of fusion cuisine, carefully balancing innovation with respect for classic flavors.

My professional journey later took me beyond Italy to London’s dynamic restaurant scene. There, I worked as Chef de Partie at the renowned Corinthia Hotel, a symbol of luxury, sophistication, and innovative cuisine. This experience strengthened my adaptability and creativity, blending Italian culinary traditions with contemporary global trends.

Additionally, I held the position of Senior Sous Chef at Canto Corvino, where I played a key role in directing and elevating the overall dining experience. By contributing to menu development and kitchen leadership, I further established my reputation as an accomplished and versatile culinary professional.

•	Beef tartare, egg yolk, smoked paprika, Italian capers, and 30-month aged parmesan.

•	Classic Italian minestrone Di verdure(mix vegetables soup)

Atlantic Tiger prawns alla catalana, marinated tropea onions, apple vinegar, lime, and Italian tom

•	Pugliese burrata, datterino tomatoes coulis, tomato gel, and Parmesan tuille.

•	Pan-fried Scottish scallops , parsnip puree, Apulian black olives, green beans, and s

•	Smocked scamorza arancini, with home Made garlic, smoked paprika and lime mayo

Minestrone di verdure( itlain mix veg soup)

•	Gressingham roast duck breast, confit leg, celeriac puree, potatoes millefoglie, and duck cherry j

•	Pan-fried wild sea bass, peas and mint puree, grilled broccoli and peashots

•	Slow-cooked Scottish braised lamb shoulder, leeks, aubergine puree, and rainbow chard.

•	45dry aged scottish fiorentina steak(Tbone 1, 5/2kg share for 3/4)classic roast potatoes and green

•	Classic Parmigiana Di melanzane, with Parmesan fondue.

•	Risotto with mixed wild mushrooms, porcini sauce, butter, and parmesan

•	 Atlantic swordfish steak, with lemon grass, marjoram oil, spinach, and potato cake.

Yellow fine tuna steak, broccoli puure , sesame seeds spring onions and soya emulsion

Argentina beef picanha(cup of rump) , Parmesan mashed potatoes, garlic spinach

Classic Italian tiramisù

•	Homemade fruit tart, Italian lemon custard cream, and fresh fruits

•	Chocolate fondant with vanilla ice cream

•	Italian vanilla panna cotta, with wild berry sauce

•	Strawberry cheesecake, strawberry coulis and merengue

•	Raspberry millefoglie with Chantilly cream and fresh mint

Enjoy a true Italian experience with a choice of one appetizer, a selection of main courses featuring classic Italian flavors, and a delightful dessert to finish. Savor dishes like beef tartare, risotto with wild mushrooms, and classic tiramisù in a three-course meal

Italian experience 3 courses

I’m passionate about cooking with a special and fusion twist

Chef Andrea Iaia's menus

Italian experience 3 courses