Portfolio Chef Andrea Sposini

• May 2020 – May 2021 | Köln, Germany – Consultant for Vetrina Toscana
• Dec 2019 – Present | Germany – Culinary Consultant
• April 2019 | Milan, Italy – Corporate consultancy, profitability analysis, and gourmet design for Mintgarden Cafe
• Dec 2018 | Bolzano, Italy – Corporate Team Building for SPARKASSE Bank, in partnership with Studio Pirovano Monti
• Apr 2018 | Istanbul, Turkey – Guest Chef for Papermoon Istanbul
• May 2017 | Zürich, Switzerland – Creation and execution of cooking classes and private dinners for Italian Allegria
• Sept 2016 | Milan, Italy – Corporate consultancy, public image strategy, and gourmet design for Valentino Vintage
• July 2016 | Milan, Italy – Image and menu optimization for Bio Pizza Milano
• May 2016 | Boston & New York, USA – Private events and Italian cooking classes sponsored by Pasticceria Rovida
• July 2015 | Kaliningrad, Russia – Private Chef for the President of Produkty Pitania Company
• May 2015 | Cairo, Egypt – Consultant Chef for the launch of “Raffaello,” a modern Italian restaurant
• Oct 2015 | Milan, Italy – Consultant for Pasticceria Rovida
• Oct 2014 | Milan, Italy – Cooking Instructor for No Lab Academy
• Sept 2014 | Milan, Italy – Consultant for Amarcord Restaurant
• Sept 2013 | Kansas City, USA – Guest Chef for Cross-Lines’ 50th Anniversary Celebration
• Jan 2013 – Present | Milan, Italy – Creator of cooking classes and private dinners for MAHSC Supper Club
• Feb 2012 | Italy – Instructor for Italian Cooking Classes sponsored by the European Community
• Jan 2011 | Perugia, Italy – Consultant for Caffè di Perugia
• Jan 2011 | Milan, Italy – Instructor for Studi Pirovano’s “Education, Work, Training, and Employment” project
• Feb 2010 | Perugia, Italy – Instructor for ENAIP’s “Education, Work, Training, and Employment” project
• Jan 2010 | New York, USA – Italian Cooking Classes for A Week in Umbria
• Oct 2009 | Italy – Instructor for Italian Cooking Classes sponsored by the European Community
• Sept 2008 | New Delhi, India – Consultant Chef for the launch of “CIBO” Italian Restaurant
• Dec 2007 | Rome, Italy – Guest Chef on Sky TV’s “La Domenica di Alice”
• Nov 2007 | Kansas City, USA – Television appearance on “Jayni’s Kitchen”
• Aug 2007 | Sydney, Australia – Events, private lessons, and media appearances for Miraworld
• Nov 2006 | Pennsylvania, USA – Business Consultant for “Something Special” Café
• May 2006 | Madrid, Spain – Corporate Team Building for a French insurance company
• Apr 2006 | Seattle, USA – Culinary Consultant for Fiori Chocolatiers
• Apr 2006 | Milan, Italy – Event at “Salone del Mobile” with Binova Group
• Jan 2005 – Present | Umbria, Italy – Creator of the “Healthy Cooking” program for Villa Monte Solare
• Jan 2005 | Perugia, Italy – Menu design for gala dinners with Gastronomia Fratelli Gaggi
• Dec 2004 | Chennai, India – Representative of Umbrian cuisine at The Park Hotel
• Sept 2004 | Perugia, Italy – Corporate Team Building for Italian Stock Market executives
• Feb 2004 – Present | Castiglione del Lago, Italy – Culinary Consultant for Vinolento Restaurant
• Dec 2003 | Bangalore, India – Representative of Umbrian cuisine at The Oberoi Hotel
• Nov 2003 | Mumbai, India – Representative of Umbrian cuisine at the Italian Festival
• Oct 2003 | San Francisco, USA – Italian cooking classes, wine dinners, and private events
• May 2003 | Rome, Italy – Consultant for Coldiretti Umbria and UN Food World Organization
• Mar 2003 | Sonoma County, USA – Private dinners and wine tastings at Applewood Inn
• Feb 2003 | Los Angeles, USA – Pasta demonstrations and private dinners
• Oct 2002 | Texas, USA – Italian cuisine events for Omni Hotels and Chaine des Rotisseurs
• Jan 2002 | London, UK – Private dinners and cooking lessons
• Mar 2001 | San Francisco, USA – Private dinners and lessons at Ca Bianca Ristorante
• 1999 – Present | Todi, Italy – Menu and culinary management for Tenuta di Canonica
• 1998 – 2000 | Italy – Instructor for Scuola Di Arte Culinaria Cordon Bleu
• 1995 – 1998 | Italy – Culinary instructor and consultant for Ristorante Cupido

Passionate about the cultural and historical aspects of cuisine, both theoretical and practical. Trained in Italy and abroad, with a focus on Italian culinary traditions. Enjoys parachuting, literature, music, travel, and art.