In Milan’s dynamic culinary scene, Andrea Aprea brings to the table his pursuit of balance between tradition and modernity. The Michelin Star, bestowed just months after the opening of his restaurant, confirms his path, intertwining the richness of traditional Neapolitan cooking with the innovation of modern haute cuisine. Andrea Aprea brings to the Italian gastronomic scene the sense of a quest between memory and the present, anteriority and contemporaneity. Born in Naples, after years of training spent in some of the most important kitchens in Italy and abroad, he has chosen to develop his own personal poetic journey by defining a new sense of the relationship between food and the experience of the senses.
Look and texture, appearance and substance are thus brought together in a renewed harmonious balance. From 2011 to 2021, he was Executive Chef at the Vun Andrea Aprea restaurant: the first hotel restaurant in the history of Milan to receive a Michelin star, in 2012. The second Star would arrive in 2017. Aprea’s cuisine sets out to trigger a process of exchange between the different locations of the experience: the memory, the sight, the sense of smell, the palate. Now giving prevalence to one, then pandering to the needs of the other. The only goal is the delivery of a new form of perceptive truth: between the flavours of yesterday and the intensity of today.