Andrea Araldi

Personal Chef and culinary professional from Parma, Italy. Heart of the Italian Food Valley and UNESCO recognized gastronomic heritage. With over 10 years of international experience across Italy, London, and Costa Rica, I combine refined Italian tradition with a contemporary Mediterranean and global perspective.

My cuisine is grounded in seasonality, ingredient integrity, and technical discipline, while remaining open to innovation and international influences. Beyond culinary execution, I bring strong operational structure, provisioning expertise, and the ability to maintain a calm, discreet, and highly organized kitchen environment within private households. I am seeking a long term position with a distinguished family who values consistency, trust, and refined daily dining.

Private Chef at Private household - Costa Rica (2022-01 – Present)

• Provide private chef services for international families and luxury villa guests.
• Deliver full-day culinary service (breakfast, lunch, dinner) during extended stays.
• Design personalized weekly menus tailored to adults and children.
• Manage sourcing of premium local and imported ingredients.
• Execute wine-paired tasting dinners and refined culinary experiences.
• Maintain organized, efficient, and discreet kitchen operations within private residences.

Executive Chef at Mister Boito Bistrò (2019-01 – 2021-12)

• Led the renovation and culinary direction of a bistrò located in Parma's historic center.
• Directed kitchen operations, supplier relationships, and seasonal menu creation.
• Managed recruitment, staff coordination, workflow systems, and service standards.
• Oversaw food cost control, purchasing strategy, and operational budgeting.
• Built a strong local reputation for authenticity, quality, and disciplined execution.
• Successfully guided the business through four years of operation prior to strategic sale.

Executive Chef at L'Araldi Bistrò (2017-01 – 2019-12)

• Led daily kitchen operations in an intimate, high quality bistrò setting.
• Designed highly seasonal menus with monthly rotations based on ingredient availability.
• Managed food cost control, supplier sourcing, and inventory organization.
• Supervised kitchen staff, workflow structure, and culinary standards.
• Collaborated in developing a refined wine focused identity with curated cellar offerings.
• Maintained consistency, discipline, and elevated quality within a compact kitchen environment

Chef at Dalla Terra, Covent Garden (2015-01 – 2017-12)

• Worked in a respected Italian restaurant in Covent Garden serving an international clientele.
• Strengthened classical Italian techniques within a structured, high standard kitchen.
• Contributed to consistent execution during high volume service while maintaining refined presentation.
• Developed adaptability and performance in a multicultural, fast paced environment.