My hard journey to be up there

He started as an apprenticeship in GOYA Spanish Restaurant at the former Melia at Scotts Hotel,cleaning pots and pans,throwing rubbish,run errands for the chef,peeling prawns,potato and onions and also developing his culinary skills as a cook in both local and Spanish cuisine .

Andri’s passion for food and cooking lead him to exploring different types of cooking methods and cuisine.HE works with different chef,local and expats,burning his off days and life.Getting fired and shouted was an everyday affair for him and getting picked and pushed around in the kitchen, Andri worked at several local eateries such as Violet Oon’s Kitchen and Admiralty Resort Country Club before joining the renowned BICE Italian Ristorante in Singapore, working side by side with such famous chefs as Giacomo Gallina and future mentor and employer Roberto Galetti of the Garibaldi Group of Restaurants.

It was during his working period at BICE that Andri, fell in love with Italian cuisine and all that it has to offer from the Italian way of cooking, to the pastas, the way of life and the quality fresh produce that Italian cuisine has to offer.

Though his passion for the culinary world is still burning passionately and deeply in him, Andri, decided to explore other ventures before joining Bernie’s, the American Cajun chain restaurants, at Changi in where his boss impressed with his dedication and passion, gave him first hand rein in setting up his new outlet in East Coast Beach. Andri stayed with the company till Bernie left.

After that, Andri was offered to take over the position of Chef De Partie in China Jump, a popular entertainment-oriented restaurant at Chijmes.

Andri returned to his forte of Italian cuisine and reunited with his mentor, Chef Roberto Galetti of the Garibaldi Group of Restaurants as Chef De Cuisine of Menotti Italian Café & Bar and is now guiding his team of kitchen chefs with passion and humility.

Thanks to Chef Andri’s work, Menotti has been featured in several Gastronomic magazines such as the EXPAT, Appetite and Wine & Dine. Today, he brings a unique blend of culinary experience and acumen to establish Menotti as a top-flight dining destination in Singapore.