Andrea Scaglione

Q: What is your educational and work experience background?

A: I received my culinary education from a catering and hospitality school in Catania, Sicily. My hands-on experience has taken me across various countries in Europe such as Italy, France, Switzerland and Malta, providing me with the skills and experiences necessary to excel in my career.

Q: Why are you passionate about being a Chef?

A: As a child, I spent a lot of time in the kitchen with my late grandmother cooking and baking. I was inspired by her heart and soul in the kitchen, and that’s where my passion for cooking grew.

Q: Describe your work ethic in five words.

A: Enthusiastic, Creative, Team Leader, Detail-Oriented, Organized.

Q: What are your career aspirations for the next five years?

A: I aspire to continue to develop and refine my culinary skills in order to advance in my career.

Q: Which chefs have inspired you the most and what do you admire about them?

A: Chef Cannavacciolo, who specialises in Mediterranean and Sicilian cuisine, is someone I look up to and admire for his creativity and passion.

Q: What is your favourite dish to cook and why?

A: Although I don’t have a specific favourite dish, I particularly enjoy preparing pasta and lasagna alla bolognese because they allow me to showcase my creativity and attention to detail.