A kitchen of thought

Andrea Impero, despite his young age, already has behind him a career dense with important experiences in Italy and abroad. From Ferentino (FR), his hometown, after school and his first professional collaborations, he has built a career full of experiences in Italy and abroad.

First, he landed in the kitchens of Taverna del Capitano, Alfonso Caputo's bistarred restaurant, where he forged his knowledge and refined his culinary techniques and style. After more than two years, he was called to Vivavoce by Don Alfonso Iaccarino at the Hotel Gran Melià in Rome, and then embarked on fundamental experiences abroad, first as Executive Chef at Restaurant George I in Vladivostok, then at Antonio Mellino's Quattro Passi in London. There he stayed for over a year, before being called by Marco Gubbiotti to Moscow, to hold the coveted position of Executive Resident Chef at Maritozzo, a prestigious fine dining restaurant in the heart of the Russian capital. It will be the experience that will qualify him as one of the best Chefs in Moscow, three years in which he will manage not only the gourmet restaurant, but all the gastronomic areas (cafeteria, patisserie, wine bar) of the Maritozzo project. After three years, the desire to return to Italy and confront himself with a reality such as Borgobrufa SPA Resort, 5-star resort, in which he “reinvents” the concept of Umbrian cuisine, scanning far and wide the best local producers, enhancing the local taste with recipes that attract increasing acclaim and appreciation. Chef Impero's current challenge is called ELEMENTS, the fine dining restaurant of Borgobrufa SPA Resort, to which he is dedicated with passion, talent and extraordinary culinary technique: a commitment that has led the restaurant to win the coveted Michelin star, a recognition of the excellence achieved. The Chef is also a reference figure in gastronomic consultancies that involve him in prestigious collaborations, both past and current. These include establishments such as the Rumi Restaurant in Ascea Marina (SA), Villa Scacciapensieri in Siena, Locanda del Cardinale in Assisi (PG), Enosteria Morosini in Ferentino (FR), La Ficheria in Prignano Cilento (SA), and Maca Muta in Marsciano (PG), contributing in each with his culinary vision and care for excellence.