Chef Andrea Spagoni : striving the concept around beef in Hong Kong


  • 1 Star chef in Hong Kong
  • Concept around Beef at Beef Bar
  • Italian background cuisine

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With a career spanning over 20 years across the continents, Chef Andrea Spagoni has acquired a broad culinary experience and developed his signature flair, personal, intuitive and inspired.

A strong track record

His food journey started at the age of 10 and was set to be unconventional thanks to his mum, like any other great chefs one would think, except for the fact that she didn’t know how to cook! So to fulfill his love for eating and curiosity for cooking, Andrea began self-learning about ingredients and techniques, and has ever since kept his creative and experimental mind.

Spagoni graduated from G. Colombatto Culinary Institute of Turin (Italy) in 1996 and started working at 16 as commis in local kitchens during summers and winters. His first stint abroad in 2000 at Harrods London enabled him to discover new gastronomic horizons. His career is infused with traditional elements of Italian cuisine and cutting-edge thinking of visionary chefs, having worked in Italy, New York and London, alongside masters of awardwinning Rossini in Florence, Le Siepi in Turin and Ristorante Pier Bussetti al Castello di Govone, as well as top dining destinations such as Nobu Park Lane and Ubon by Nobu. In particular as Head Chef of Le Siepi from 2006 to 2009, Andrea’s talent was acclaimed by a wellrespected independent food critic who mentioned his creations on the influential website “Los mejores de la gastronomía”. This recognition was reinforced in 2010, when as Executive Chef and co-owner of Pier Bussetti, he was instrumental in earning the prestigious One Michelin Star for the restaurant. With a star-studded track-record, Andrea has been featured in television shows and magazines for his expertise, comprehensive knowledge and eclectic background.

His Asian adventure

In 2011, he moved to lead the culinary operations of Hong Kong’s Domani Ristorante where he seduced the Asian palate with contemporary and clever interpretations of Italian fare, revisiting glorious classics with local flavours and a modern touch. For Chef Andrea, creating a new dish “is about trials, discoveries, learning… it takes you through different paths, revealing countless possibilities, which are as important as reaching a result you ultimately feel happy with”. This is why today, appointed Executive Chef of Beefbar Hong Kong – the stylish concept revolving around beef – Andrea Spagoni is excited by the challenge because “it promotes a meaningful approach to food. It requires a proper understanding of the animal origins and cuts, and it pushes to explore ingredient interactions and diverse cooking methods” in order to truly capture and highlight the produce characteristics through memorable recipes.



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