Despite his young age, Andrea Impero had already gained considerable experience throughout his career, both in Italy and abroad. After attending school and undergoing his first professional experiences in his home town of Ferentino (FR), he worked in the kitchen at Alfonso Caputo’s two-star Taverna del Capitano restaurant, where he gained important knowledge and refined his techniques and culinary style. After just two years, he was offered a job at Vivavoce by Don Alfonso, at the Hotel Gran Melià in Rome, and later embarked on several important experiences abroad, first as Executive Chef at the Restaurant George I in Vladivostok, and later at Antonio Mellino’s Quattro Passi in London. He stayed there for over a year, until Marco Gubbiotti offered him the coveted role of Resident Executive Chef at Maritozzo, a prestigious fine dining restaurant in the heart of Moscow. It was that three-year experience that consolidated his reputation as one of the best Chefs in Moscow, as he not only managed the gourmet restaurant, but all of the Maritozzo project’s food service endeavours as well (coffee shops, pastry shops, and wine bars). After three years, he wanted to return to Italy and take on the challenge of working at a place like the 5-star Borgobrufa SPA Resort, where he “reinvented” the concept of Umbrian cuisine… searching far and wide for the very best local producers, and enhancing the local flavours with recipes that drew increasing acclaim. Today, that challenge goes by the name of ELEMENTI: the fine dining restaurant at the Borgobrufa SPA Resort, where Chef Impero has found the ideal venue to express all his talent and extraordinary culinary technique.