Born in Turin, a city in Northern Italy, Andrea Cavaliere began his culinary career in his family’s trattoria where he was a chef’s assistant. He later went to culinary school in Turin and apprenticed under Michelin-starred chefs and in Relais Chateaux kitchens before moving to London in 1998. There, he worked as Chef Antonio Carluccio’s sous chef at the Neal Street Restaurant in Covent Garden where would ascend to the level of Executive Chef three years later.
In 2004, Cavaliere became Executive Chef of the historical restaurant Cecconi’s, a restaurant inspired by Venice’s Cipriani, which originally opened in 1978. Here Cavaliere’s signature culinary style was formed which fused the tenets of the Slow Food Movement with the refined techniques he learned during his years abroad. Cavaliere also oversaw the refurbishment of the famed restaurant and remodeled the venue to its original ambience.
Cavaliere then moved on to the Shoreditch House in East London and the Soho House in New York before opening Cecconi’s in West Hollywood in 2009. There, Cavaliere’s menu balances Northern Italian comfort food with fresh, healthy Californian fare.