Andrea Impero

The Path

Training at Istituto Alberghiero di Fiuggi gave Andrea Impero a formal base, but the shape of his practice is better traced through the sequence of kitchens that followed. Work as cook at Taverna del Capitano, then as chef at Vivavoce, then executive chef at Restaurant George I and later at Quattro Passi, reads less like a rush than an accumulation of responsibilities. Each post added pressure, range, and a firmer sense of what a kitchen asks of its chef. In 2015, Andrea Impero became executive resident chef at Maritozzo in Moscow, extending his working language beyond Italy. Since 2019, he has been chef of Borgo Brufa Spa Resort / Elementi Fine Dining. There, the cooking stays close to place while showing the composure of a kitchen that trusts refinement over elaboration, and ingredient integrity over decoration.

The Work Today

At Borgo Brufa Spa Resort / Elementi Fine Dining, the cuisine is framed through Umbrian cooking and a close reading of Umbrian ingredients. That focus gives the plates a directness: flavor is treated as a distillation of origin, production, and seasonality rather than as ornament. The method is stated plainly in Andrea Impero’s own account: "When I arrived, the establishment was still closed for renovation. So, first and foremost, we developed a closed-door dining project that exclusively used small local productions. We conducted a thorough search in the area." The practical sequence matters. Before the room reopened, the work was to look nearby, map the area with care, and let small production set the terms of the project. Two dish names carry that approach without excess explanation: PASTA E CIPOLLA and ANIME. One is direct and product-led; the other opens to something more inward. Taken together, they point to a kitchen working with concentration and intent, where the idea behind a dish is part of the construction itself.

Signature

Andrea's signature dishes include Wafer | Souffle | Pumpkin | Black Chesnut | Pumpkin Seeds, PASTA E CIPOLLA, and ANIME. The list tracks a kitchen that works through texture, familiar elements held in close focus, and names that move between the exact and the suggestive.

In Their Words “When I arrived, the establishment was still closed for renovation. So, first and foremost, we developed a closed-door dining project that exclusively used small local productions. We conducted a thorough search in the area.” “There is a kitchen of thought.”

Acclaim

Andrea Impero has received Michelin Guide, Michelin star. Andrea's honors include Michelin star, 2 Hats, and 2 Forks. The recognition sits alongside a practice defined by clarity, restraint, and a preference for intention over noise.