i. Biography
At Cannubi by Umberto Bombana in Bangkok, the work is built around origin and use. Andrea Susto frames the kitchen with the kind of practical restraint that reads clearly in the pass: “It’s from my region which is Trentino.” That is not branding; it is a working reference point. The same logic follows in the next line: “We can use any kind of bread actually.” Between those two statements sits a chef’s method — specific where it needs to be, adaptable where the dish asks for it.
The Path
Training at Cesare Ritz Hospitality School and Milan gave Andrea Susto a base shaped by discipline and technical order. By 2015, he was on chef Pino Lavarra’s team at Tosca in Hong Kong, working in a room where the standards were already set and had to be met. In 2018, he moved to chef at 8½ Otto e Mezzo Bombana Hong Kong in Hong Kong, staying within a circuit defined by exacting kitchens and a clear culinary identity. The next step was Executive Chef at Opera Bombana in Beijing, a move that marked another layer of responsibility. Today, he serves as Executive Chef of Cannubi by Umberto Bombana in Bangkok. Taken together, the sequence is clean and legible: Hong Kong, Beijing, Bangkok — a progression built through experience, repetition, and continuity within the Bombana orbit.
The Work Today
The current role is straightforward: Andrea Susto is Executive Chef at Cannubi by Umberto Bombana in Bangkok. After Hong Kong and Beijing, Bangkok extends the same working line into a new dining room, keeping him inside a restaurant family that rewards consistency and precision. The job suggests a chef who knows what to hold onto and what can move. This stage follows the record already laid down: Tosca in Hong Kong in 2015, 8½ Otto e Mezzo Bombana Hong Kong in 2018, Opera Bombana in Beijing, and now Cannubi by Umberto Bombana in Bangkok. The pattern is a practical one. Each move adds room, title, and pressure, and the work appears to have been shaped by that accumulation rather than by any abrupt change.
Signature
Andrea's signature dishes include Canederli.
In Their Words “We can use any kind of bread actually.” “It's from my region which is Trentino.”
Acclaim
Andrea's honors include Michelin star; three Gambero Rosso Forks.
Profile updated July 2026
FAQ
Asked of Andrea
What is Andrea Susto's current role?
As of 2026, Andrea Susto is Executive Chef.
Where did Andrea Susto train or study?
Andrea Susto trained at Cesare Ritz Hospitality School and Milan.
What recognition has Andrea Susto received?
Michelin star; three Gambero Rosso Forks (2022).
