i. Biography
The Climb
Andrea Selvaggini trained at Boscolo Etoile Accademy and Liceo Scientifico, and those two foundations point to a cook shaped by structure as much as by service. The first professional work came as cuoco at Alfonso Muzzi Ricevimenti e Food Design (2015), where production and timing were first put under daily pressure. Cuoco roles followed at Metamorfosi Restaurant (2016), Pascucci al Porticciolo (2016), and Quique Dacosta (2017), before Chef de Partie at Restaurante Quintonil (2017) added another layer of responsibility. The sequence matters: each step moved him deeper into the mechanics of brigade work, where consistency and speed have to hold together. The progression continued with Sous Chef at Maaemo in Oslo (2018–2019), a position that demands more than execution and brings leadership into the work itself. Chef de Partie at Restaurant Kontrast Oslo (2019–2020) followed, then Head Chef at Restaurant Einer (2020–2022), a role that placed Andrea Selvaggini in charge of setting pace, standards, and direction. Since 2022, he has been executive chef of Restaurant Savage Oslo, carrying forward a career built through accumulation rather than shortcuts.
Today
At Restaurant Savage Oslo, Andrea Selvaggini’s cooking sits at the intersection of Italian training and Nordic discipline, with each stage of his career still visible in the way the work is framed. The cooking is described as innovative and personal, but the more useful trade read is this: the technique is exacting, and the room for surprise is deliberate. That balance comes from years spent moving through different kitchen structures, absorbing pace, hierarchy, and standards before taking on the authority of executive chef.
Signature
Andrea Selvaggini’s signature dishes are Black Potato Chips, Langoustine Sandwich, Aubergine parm, and The Daisy. Read together, they point to a cook working across texture, contrast, and recognizable forms rather than chasing one-note repetition. Black Potato Chips suggests a tight, stripped-down approach to crunch; Langoustine Sandwich carries a more composed register; Aubergine parm brings a familiar reference point into the set; and The Daisy adds a name that feels lighter in touch. The range is useful because it shows a chef comfortable moving between crisp, rich, and playful without losing control of the line.
Recognition
Langoustine Sandwich and The Daisy are the named signature works attached to Andrea Selvaggini. Those two dishes function as the clearest markers of his hand, the ones that separate his work from the rest of the menu and give the kitchen a pair of fixed references. In a career defined by steady movement through serious kitchens, they are the identifiable points a trade reader can return to.
Profile updated July 2026
FAQ
Asked of Andrea
Where did Andrea Selvaggini train or study?
Andrea Selvaggini trained at Boscolo etoile accademy and Liceo Scientifico.
What is Andrea Selvaggini known for?
Innovative, personal, and boundary-pushing cuisine.
