Andrea Drago

Chef Andrea Drago's culinary philosophy is a profound dedication to crafting memorable experiences through a sophisticated blend of Italian and Mediterranean traditions, deeply enriched by Spanish technical prowess. He describes his core style as "Italian Mediterranean cuisine with a clear Spanish technical influence," a direct result of his formative years in Barcelona under the mentorship of Paolo Casagrande at the three-Michelin-starred Lasarte. This foundational European fusion is further refined by his global experiences in Japan and Nordic countries, which instilled a disciplined approach to "showcase the product in the best possible way," allowing natural flavors to shine. His ethos is rooted in product reverence and regional storytelling. Drago champions local sourcing, with meat from Altea and fish predominantly from the Costa Blanca or the Spanish mainland. Essential Italian ingredients like pasta, rice, canned goods, and select fresh vegetables are carefully imported to maintain authenticity. The creation of dishes "revolves around them," ensuring that the "bounties of seasonal produce from the region" are the true stars. Beyond ingredients, his vision extends to the human element, believing that "being a great chef means taking care of the team, exchanging ideas so that everyone feels included and contributes their knowledge," all aimed at "offering our customers the best possible experience" and making people happy. His culinary journey is one of "constant evolution," where each meticulously crafted dish is designed to delight both long-standing patrons and first-time visitors, bridging heritage with bold innovation. Chef Andrea Drago's signature approach is defined by an authoritative technical mastery that bridges diverse culinary landscapes, yielding a "masterful reinvention of Italian cuisine" with profound Mediterranean and Spanish influences. His style, honed under the exacting standards of Paolo Casagrande, marries classic Italian regional traditions—from Venetian rusticity to Sicilian sun-drenched flavors—with the precision and innovative spirit gleaned from his time in Spain, Japan, and the Nordics. This results in a "carefully orchestrated balance of flavors, textures, and memories," where seasonal ingredients are paramount and allowed to "shine" through thoughtful preparation. He excels in creating delicate interplays of textures, umami, and vibrant acidity, often employing fermented elements for a tangy finish or rich, slow-reduced sauces to enhance depth. Plating is meticulous, showcasing an aesthetic that is both elegant and evocative. Among his legendary signature dishes that exemplify this artistry are: * Squid Tartare, Almond, Guanciale, and Cured Yolk: A delicate interplay of textures and umami, renowned as a classic. * Spaghettone with Marrow Pil-pil and Caviar: A rich, decadent pasta dish that has become a hallmark of Orobianco. * Fusilli with Grapefruit, Smoked Scallop, and Franciacorta Air: A dish celebrated for its innovative combination of citrus, smoke, and effervescence. * A Tribute to Milanese Tradition: Spaghetto with Saffron, Bone Marrow, and Gremolata: A reinterpretation of Risotto alla Milanese with Ossobuco, featuring a vibrant pesto infused with bergamot notes and finished tableside with a rich, slow-reduced ossobuco sauce. * Crustaceans Risotto with Red Prawns and Fermented Lemon: Showcases his ability to infuse traditional dishes with modern, tangy elements. * Cardamom Panna Cotta with Celeriac, Pine Nuts, and Kalamansi: A refined dessert that balances warm, spiced notes with subtle earthiness, satisfying crunch, and a bright, citrusy zing.

Career

• Chef De Cuisine at Orobianco, Calpe
• Chef De Cuisine at Four Seasons Hotels and Resorts, Firenze
• Private Chef at The chef ibiza, Ibiza
• Sous chef at Lasarte Restaurant, Barcelona
• Chef de partie at Lasarte Restaurant, Barcellona
• Stage at Nihonryori Ryugin, Tokyo
• Stage at Maaemo, Oslo
• Stage at Restaurant Geranium, Copenhagen
• Chef de partie at Tinello restaurant, London
• Chef de partie at Hotel Villa del Quar, Verona
• Chef de partie at CastaDiva Resort & SPA, Blevio
• Stage at Restaurant Martín Berasategui, Lasarte-Oria
• Chef de partie at La siriola, San Cassiano
• Commis at Il marchesino, Milano
• Stage at Piazza Duomo, Alba

Mentored by Paolo Casagrande, Martin Berasategui.