As part of our Chef Talk series, Andrea shares how his exuberance and culinary skillset effortlessly meld to ensure that his diners return again and again
Anybody who has met Chef Andrea will know that both his passion and energy are tangible, which effortlessly translate into the wonderful dishes that he and his team concoct for guests at the Grand Hyatt Abu Dhabi Hotel & Residences Emirates Pearl.
The Italian national, who hails from Rome, has an illustrious career that spans some of the world’s luxurious five-star resorts where he has honed his culinary savviness which elevates his standing as a great chef.
Recently, we headed to the stunning hotel located on Abu Dhabi’s West Corniche to meet Chef Andrea and find out more about this culinary genius.
How long have you been working in the kitchen and how did you end up there?
Unbelievably, I have been a chef since I was 14 years old. My passion for cooking first started when I was very young when I watched my beloved grandmother cook and make fresh pasta at home.
Inspired by those early experiences, I went on to study culinary arts and hotel management in Italy and the rest is history.
What makes a good chef great?
There are many good chefs around but in order to become a great chef I think you need to be passionate, dedicated and committed, as well as being a team player.
Describe the process behind creating a brand-new menu.
I create menus depending on factors such as menu changes, special requests, and events. Regardless of the quantity, what matters most is the quality and creativity behind each dish.
As a chef, the challenge lies in staying on top of the evolution of cooking techniques and new culinary trends. It’s essential to continually explore and innovate, ensuring that my style remains fresh and relevant over time.
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This means experimenting with ingredients, refining cooking methods, and embracing new flavour combinations to keep pushing the boundaries of culinary excellence.
How do you implement sustainable practices in the kitchen?
We are committed to sustainability by constantly developing seasonal menus. Our menu changes four times a year, aligning with the seasons, and we introduce two new dishes every six weeks to incorporate ingredients with short growing seasons.
Additionally, we have started working closely with local suppliers to ensure fresh, high-quality produce and to support our local community.
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Share with us your favourite kitchen tool.
Kitchen tongs. Not only do they exemplify focus on detail and precision, but I believe that their use brings an element of elegance to the kitchen.
Tell us why you think guests should come and try your dishes?
There are many reasons why I think guests should come and try our dishes, not least because of the passion, knowhow and quality ingredients that we put into creating each dish.
However, I think I am biased, therefore, I think it is better if you come to our restaurants at the hotel and decide for yourself which dishes you like more.
ANDREA FIORAVANTI REVEALED
Favourite superhero? My dad, who was an explorer.
First food memory? My grandmother’s pasta on Sundays.
Who would you like to cook for dead or alive? Chef Marco Pierre White.
A personality trait you would like to possess. Next question please.
Most underrated ingredient? Anchovies: they boost a dish’s umami notes.
Favourite meal to cook yourself? Homemade pasta in a simple pomodoro sauce with fresh basil.
Most exciting city? Barcelona: I love it.
Food philosophy? Delighting customers through the communication of good food.
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