Andrea Calducci

The Path

Andrea Calducci first emerged as Head Chef at Italian restaurant in Shanghai Tower in Shanghai, China from 2019, a post that placed the kitchen inside one of the city’s most visible buildings and set its standards against a demanding room, a tight service rhythm, and a high-profile address. In that setting, the work called for more than consistency: the cooking had to stay disciplined, adapt cleanly, and still read as Italian at the table, even as it was being made for a different city and palate. Since 2022, Andrea has been Head Chef of Levi, continuing a career built through named kitchens and measured progression. The move carried the same requirement in a new context: sharpen the precision developed in Shanghai, then apply it within a different dining room without losing the structure of the cuisine. Since 2022, the kitchen at Levi has been the place where that line of work has continued.

The Work Today

He is the Head Chef at Levi in Copenhagen, Denmark. At Levi, Andrea Calducci’s cooking is defined by interpretation as much as execution. Italian cuisine remains the base, but the work is shaped by an awareness of where it is being served and who it is being served to. The result is not display for its own sake; it is a controlled approach in which technique, taste, and context are kept in line.

In Their Words “On the basis of the original Italian food, I combine Chinese food ingredients to make Italian food more in line with Chinese taste.” “The culture of Shanghai is very similar to that of Italy, especially in the love of food, family and life.” These lines show a chef working through translation rather than rupture. Andrea Calducci treats tradition as a starting point, then adjusts for place with ingredients and references drawn from where he has cooked. In that view, Shanghai is not just a job on the record; it is a place that offered a workable exchange between two food cultures with overlapping values around food, family, and daily life.

Acclaim

The clearest statement of Andrea Calducci’s method is his own: "On the basis of the original Italian food, I combine Chinese food ingredients to make Italian food more in line with Chinese taste." That line points to a practical craft position. The aim is not to overwrite Italian cooking, but to let it hold its structure while adjusting its register to another market. Read that way, Andrea Calducci’s path runs from Italian restaurant in Shanghai Tower in Shanghai, China from 2019 to Levi in Copenhagen, Denmark since 2022, with each kitchen extending the same exacting approach to adaptation.