Andrea Cofini

Coming Up

Robuchon training is built on repetition, finish, and control under service pressure. Andrea Cofini entered the Joël Robuchon restaurant group (from 2014), where polish is produced through nightly consistency rather than display. The work sharpened a restrained register: sauces finished cleanly, plates composed with economy, and no gesture included without a function. The L’Atelier format sets a different pressure on French technique: the counter, the open kitchen, and the direct line between chef and guest make precision visible. Andrea Cofini worked as chef at L’Atelier de Joël Robuchon in Paris (from 2014), one of the group’s defining rooms, where the house grammar is practiced at close range. The later role as Head Chef at Robuchon Shanghai carried that vocabulary into another dining culture while keeping the Robuchon emphasis on clarity, luxury, and control. The Mayfair post brings that training into a current London context. Andrea Cofini is now Head Chef at L’Atelier Robuchon in Mayfair, London (from 2023), where the French-inflected rigor of the Robuchon group sits alongside international kitchen experience and an Italian memory that gives the cooking its warmer register.

Where They Are Now

Roman cuisine is the declared speciality, and it gives the clearest frame for the work. In Andrea Cofini’s hands, that repertoire is not treated as a fixed regional catalogue; it is worked as material that can take precision without losing its grounding. The tension is productive: Robuchon discipline on one side, Roman depth and long-built flavor on the other. The 2025 pappardelle with oxtail and cabbage, created at Momenti in collaboration with chef Giacomo Spreti and described as a marriage of Milan and Rome, gives that approach a concrete form. The pasta provides width and structure; the cabbage brings a vegetal, rustic note; the oxtail carries the dish through depth of cooking, jus, and patience. The result states the vocabulary directly: Roman memory, Italian dialogue, and a hand trained inside the Robuchon discipline. The slow-braised oxtail with candied chestnuts and red wine jus, served at L’Atelier de Joël Robuchon, works in the same register of time and control. The meat is framed by reduction, the red wine by concentration, and the candied chestnuts by measured sweetness. The point is construction rather than effect: richness kept legible, comfort held in place by precision.

Signature

Signature dishes include Oxtail and cabbage pappardelle. The dish gathers the main technical and regional lines in Andrea Cofini’s cooking: Roman instinct, Italian exchange, and the polished discipline of the Joël Robuchon restaurant group. Its strength is in composition rather than ornament — pasta, oxtail, and cabbage each carrying weight, warmth, and memory.

In Their Words “The secret is the energy and time the chefs put into making the perfect mash with just three ingredients: potatoes, butter and salt.” “L’Atelier is rooted in interaction and fun with the guests while producing the very best food, which I love and brings me joy.”