Andrea Tarini

The Climb

The line through this career is accumulation. Andrea Tarini moved from Casa Rufo, where he worked as chef from 1999, to Uliassi in Senigallia, then on to Eataly in Dubai as chef consultant. Each post adds a different layer of kitchen experience, but the pattern stays the same: exacting work, measured progression, and a style built by exposure to different standards rather than by theatrics. The setting is large-scale, but the work is framed by control rather than display.

Today

Since 2021, Tarini has served as Executive Chef at Caviar Kaspia in Dubai. He describes the house in terms of age and character rather than scale: “I like to think of Caviar Kaspia as an old mama, born in Paris almost 100 years ago.” The language is plain, but it places the restaurant inside a lineage, with memory and temperament part of the brief. That outlook fits a career that has moved between Italy, Hong Kong, and Dubai without leaving behind the habits that shaped it. Family cooking, professional kitchens, and the daily discipline of restaurant work sit behind the progression, which reads as a series of serious appointments rather than a single breakaway moment.

Signature

Andrea's signature dishes include Sicilian Caponata with 'Mazara del Vallo' red prawn and Japanese Wagyu Beef Bell Pepper and Italian 'BBQ' Sauce. The pairing shows a cook working with known references and clear contrast, relying on composition and restraint rather than excess.

In Their Words “I have had the privilege of working for 12 years in two Michelin-starred restaurants, where I had time to refine my skill and learn the consistency and discipline needed in every dish.” “I like to think of Caviar Kaspia as an old mama, born in Paris almost 100 years ago.”

Recognition

“I have had the privilege of working for 12 years in two Michelin-starred restaurants, where I had time to refine my skill and learn the consistency and discipline needed in every dish.” The line is specific about what matters: time, repetition, and discipline. Andrea Tarini’s work across Italy, Hong Kong, and Dubai is framed by that same idea, with the emphasis on named kitchens and sustained standards rather than abstraction.