Andrea Aprea at Park Hyatt Restaurant Milano
Reinterpreting Italian gastronomic tradition with a careful selection of raw materials. This in the essence of chef Andrea Aprea’s cuisine. Born in Naples, 37 year-old, after several experiences of working in Italy and abroad, today he is the Executive Chef at Restaurant VUN of Park Hyatt Hotel Milano. “My contemporary cuisine looks towards the future but never forgets its origins”, he states, “My inspiration stems from curiosity, everything is a source of inspiration: a painting, a piece of furniture, a place, an aroma, a person.”
His cuisine expresses itself through three simple fundamentals: technique, innovation and respect for Italian culinary tradition. Starting with a careful selection of raw materials, the Neapolitan chef makes the experimentation and continuous search for charm a creative journey that takes advantage of experience gained working in some of the most important restaurants in Europe. The Restaurant VUN has been recently recognized by the Michelin Guide and its cuisine embraces Italy’s rich gastronomic tradition: “Restaurant VUN is the domain of a young Neapolitan chef in whose cuisine you find echoes of dishes and products from Naples, but above all a phenomenal journey through the best products in the peninsula” says the Michelin Guide
The restaurant VUN is located in the centre of Milan, overlooking Galleria Vittorio Emanuele II, and a few steps from Alla Scala Theatre, Piazza Duomo, Via Montenapoleone and Via della Spiga. Each architectural elements has been carefully studied by Ed Tuttle, who created an intimate and relaxing atmosphere using warm colors and natural materials. An elegant environment that perfectly matches the contemporary luxury style of Park Hyatt Milano.Exclusiveness is also a matter of taste. For a week in September, the MIO bar of Park Hyatt has celebrated the Wagyu, the most expensive beef in the world. The Japanese beef with specific organoleptic properties, has been reinterpreted by chef Aprea with a dedicated menu. More than a dish it has been a sensorial experience, rediscovering senses in a unique way thanks to this valuable meat. The successful experiment was an artistic combination of Wagyu with Italian haute cuisine.
