Hi, I’m Chef Andrea
Andrea Iaia

I bring authentic Italian flavors to your table, blending tradition, creativity, and a refined fusion twist.

I cook Italian with soul, precision, and a modern fusion edge

I’m Andrea, a culinary professional trained in Southern Italy, where I graduated from culinary school in 2007. My foundation is rooted in tradition and creativity, and my journey across Italy—from Puglia to Sardinia, Venice, Trentino, and Emilia-Romagna—shaped my understanding of regional techniques, flavors, and the complexity behind true Italian food.

I’ve refined my craft through advanced pastry and bread-making training and by working in demanding kitchens in both Italy and London, including the Corinthia Hotel as Chef de Partie and Canto Corvino as Senior Sous Chef. I move comfortably between fine dining elegance and rustic comfort, always focused on beautiful presentation and consistent perfection.

I enjoy cooking from scratch, and my secret is that I never waste anything in my kitchen.

What you can expect when I cook for you

I cook with passion and creativity

Cooking is my passion and my lifestyle. I love creating new dishes, and I also love cooking for my family—especially cooking with my daughter.

I bring experience from Italy to London

I learned to cook in Italy through many experiences from north to south, and I’ve also worked in high-end environments, including a 5-star luxury hotel in Venice and the Corinthia Hotel in London.

I respect ingredients and I waste nothing

My philosophy is simple: I start from scratch, make ingredients shine, and I never waste anything in my kitchen—because great cooking is also about care, respect, and responsibility.

STARTERS

Deep fried baby squid

Pizza in teglia

Rustico: puff pastry with tomato, mozzarella and bechamella

Chicken, apple mustard mayo crostino

Classic bruschetta, with tomato, garlic, basil and oregano

Arancini with mozzarella

Home cured salmon with fresh garden salad and lemon dressing

Home made chicken croquettes with garlic mayo

Caprese salad spiedino

Pizza ripiena, stuffed focaccia with rocket, Parma ham and burrata

Focaccia ripiena, focaccia bread stuffed with burrata, italian salame and rocket

Mozzarella in carrozza

Quiche Lorraine

Aubergine meat balls

Italian meat ball

Involtino di melanzane

Home made bignè with cotto ham mousse and creamy cheese

Mini focaccine brindisine, tomato’s black olives and oregano

Vegetables polpette

Chicken bites

Beef tartare

Aubergine millefoglie

FIRST COURSES

Home made fettuccine with classic bolognese ragu

MAIN COURSES

Pan fried sea bream filet, with caponata di verdure

Beef tagliata picanha (cup of rump) mash potatoes, spinach and beef jus

Grilled salmon, asparagus and artichokes salad

Corn fed roast chicken breast,confit leg, golden potato’s and chicken thyme jus

Tiger prawns risotto, basil and green courgettes puure, lemon zest

Slow cooked braise lamb shoulder,aubergine and lamb jus

Home tagliolini, with red mullet, sultanas, fennel and pine nuts

Pan fried sea bass filet, saffron fish sauce,fresh crunchy vegetables

DESSERTS

Italian panna cotta with wild berrys

Crème brûlé

Classic tiramisù

Chocolate fondant

Home made fruit tart with lemon custard cream

STARTERS

Deep fried baby squid

Classic margarita pizza

Rustico: puff pastry with tomato, mozzarella and bechamella

Chicken, apple mustard mayo crostino

Classic bruschetta, with tomato, garlic, basil and oregano

Arancini with mozzarella

Home made chicken croquettes with garlic mayo

Caprese salad spiedino

Focaccia ripiena, focaccia bread stuffed with burrata, italian salame and rocket

Aubergine meat balls

Beef tartare

Aubergine millefoglie

Italian meat balls

FIRST COURSES

Mezze maniche with swordfish sauce, deep fried aubergine and mint

Home made lasagna Al ragu

Risotto with wild mushrooms, butter and Parmesan

Home made fettuccine with lamb ragu', juniper berries and Chianti wine

MAIN COURSES

Pan fried sea bream filets, peas and mint purée, with artichoke salad

Grilled pork chop, pan fried asparagus, with aubergine pinetus and chilly

Beef short ribs, saute mushrooms, Swiss chard and rosemary beef jus

Pan fried sea bass filet, saffron fish broth and fresh veg

Squash risotto, caramelized walnuts and pecorino fondu

Slow cooked braise lamb shoulder,aubergine and lamb jus

Grilled monkfish with herbs panure,celeriac purée with white courgettes

45 dry aged beef sirloin, mash potato’s, garlic spinach and beef red wine jus

DESSERTS

Italian panna cotta with wild berrys

Crème brûlé

Classic tiramisù

Chocolate fondant

Apple strudel with crème anglaise

STARTERS

Cauliflower velouté

Pugliese burrata, Italian datterino tomato’s coulis, and Parmesan crumble

Beef tartare,egg yolk,smocked paprika,capers and 30 month aged parmesan sauce,

Atlantic Tiger prawns alla Catalana with lime, red onions,apple vinegar and datterino tomato,

Chicken Ballantine, mortadella mousse,green apples and home made mayo,

Minestrone di verdure (mix veg italian soup)

Gratined squid’s with Mediterranean crumbs, potatos salad and capers

FIRST COURSES

Trofie with fennel Italian sausage, mushrooms, datteri no tomato’s and parmesan shaved

Paccheri with swordfish sauce, deep fried aubergine and mint

MAIN COURSES

Pan fried wild sea bass, peas pure and grilled asparagus and peeshoots

Gratined cod, Mediterranean panure, rainbow chard, saffron and shallots sauce

Grilled pork fillets, squash and licorice puure, red cabbage , apple vinegar and pork whisky jus

Fiorentina steak (1,5/ 2kg) with roast potato’s, mushrooms sauté (share 3 people)

Grilled yellow fine tuna steak, broccoli puure, spring onions , soya and Demerara sugar sauce

Gressingham Roast duck breast, confit leg, celeriac puure, roast golden potatos, duck cherry jus

Corn fed chicken breast,carrots and vanilla puure,saute mushrooms and chicken jus

Slow cooked scottish braised lamb shoulder, leeks, aubergine puure, rainbow chard and lamb jus

Risotto with mix wild mushrooms, porcini sauce,butter and parmesan

DESSERTS

Crème brûlé

Classic tiramisù

Chocolate fondant

Home made fruit tart with lemon custard cream

Vanilla panna cotta , with wild berries sauce

Apple strudel with crème anglaise

STARTERS

Cbt poached egg crispy guanciale and Parmesan fondue

Classic bruschetta, with tomato, garlic, oregano and basil

Pan fried mackerel filet, grilled asparagus, celery and dill salad

Beef tartare and home made focaccia bread and Parmesan fondue

Burrata, tomato Gazpacho and chicory leaves

Chicken Ballantine, mortadella mousse, apple mustard mayo

Minestrone soup with basil and parmesan

Pan fried scallops, parsnips puure , green beans and black olives

FIRST COURSES

Home made tagliolini, red mullet pinenuts, and fennel

Paccheri with swordfish sauce, tomato and deep fried aubergine

Black ink tagliatelle, with Tiger prawns, bisque , tomato and lemon zest

Risotto with wild mushrooms, butter and Parmesan

Home made fettuccine with duck ragù and rosemary

Trofie with fennel Italian sausage, mushrooms, datteri no tomato’s and parmesan shaved

MAIN COURSES

Rack of lamb, pistachio herbs crumble, aubergine sauté and lamb jus

Slow cooked braise lamb shoulder,stir fried vegetables rice and lamb jus

Beef filet, garlic spinach, mash potatoes and green pepper corn sauce

Pan fried wild sea bass, peas pure and artichoke salad

Squash risotto, walnuts and pecorino cheese fondue

Grilled monkfish with herbs panure,celeriac purée with white courgettes

Grilled tuna steak, broccoli purée,grenn beans and spring onions sauce

Roast duck breast, confit leg, celeiac pureee, potato millefoglie,with cherry duck jus

Grilled swordfish,schiacciata di patate, marjoram oil, springs greens, pine nuts and lemon dressing

DESSERTS

Classic tiramisù

Home made fruit tart with lemon custard cream

Vanilla panna cotta , with wild berries sauce

Apple strudel with crème anglaise

Chocolate fondant with vanilla ice cream

Raspberry cheese cake

STARTERS

Chicken Ballantine, mortadella mousse, apple mustard mayo

Beef carpaccio, black autumn truffle, rocket salad and parmesan fondue

Home made cured wild salmon, white beetroot carpaccio and lemon dressing

Pan fried scallops, parsnips puure , green beans and black olives

Pugliese burrata, whit cime di rapa and onion focaccia

MAIN COURSES

Pan fried venison saddle, roasted celeriac, purple thyme carrots purée with Venison and raspberries jus

Fiorentina steak (1,5/kg)with roast potato’s, mushrooms sauté and truffle sauce( share 3 people)

Rack of lamb, pistachio herbs crumble, aubergine sauté and lamb jus

Pan fried sea bass filet, saffron fish broth and fresh veg

Roast duck breast, confit leg squash and licorice purée, roast cabbage guanciale, duck cherry jus

Pan fried hake cannellini beans,tomato confit and rainbow chard

Pan fried cod,herbs panure, artichoke and potato’s salad

DESSERTS

Classic tiramisù

Chocolate fondant

Vanilla panna cotta , with wild berries sauce

Apple strudel with crème anglaise

Crema pasticciera profiteroles and salted caramel sauce

Andrea was excellent. Organized, professional, and most importantly prepared an amazing meal.

— Veer Jhamtani

Andrea was fantastic. Delicious food and high quality ingredients which he kept us updated on sourcing. He made a special occasion even more special. We absolutely recommend Andrea to anyone!

— Joanna Thompson-Peel

Andre was lovely. Great communicator, punctual and hardworking. His presentation was lovely and his explanations good. He left the kitchen absolutely spotless

— Wendy Hodges-Jackson

Andrea provided a fantastic experience from start to finish. We had a four-course meal for nine people, and everything ran perfectly. He arrived on time, was extremely polite and friendly, and made the whole evening feel relaxed and special. The food was excellent across all four courses, with great presentation and flavour throughout. It felt like a real restaurant-quality experience at home. Manuel, the waiter he brought along, was also excellent—attentive, professional, and kept everything running smoothly without ever being intrusive. At the end of the night, they left the kitchen spotless, which was really appreciated. It was a seamless, high-quality service all around. I’d happily recommend Andrea and Manuel to anyone looking for a private chef experience.

— Edward Cannon

We hired Chef Andrea for a Christmas Gift celebration and it was an outstanding experience from start to finish. The 5-star quality dining in the comfort of our own home made the evening incredibly special. Every dish was beautifully presented, full of flavour, and thoughtfully executed. Brilliant communication and an even better experience!

— richard spaughton

Andrea and JP provided a delicious meal in an efficient and professional manner as well as being curtious and pleasant throughout.

— Julian Wilson

For my mums 60th birthday Andrea delivered an unbelievable Italian dining experience. All of the dishes were presented wonderfully, with Andrea presenting all courses. I was also incredibly thankful he was able to cater for my Gluten Free (allergy) and Vegan wife, matching as many of the courses to the rest of us so she also felt part of the experience. Andrea also added to the experience by bringing a waiter, JP, and between them they did a fantastic job ensuring the food and experience was a terrific experience. I’d recommend Andrea to anyone looking for a fantastic private dining experience, from a talented, attentive and engaging Chef. Thank you Andrea!

— Josh Fradd

Last Saturday night was the first time we experienced a chef at home. It was for a party of 12 for a birthday. The experience was fantastic. Andrea and Manuel (the waiter) made sure we had a fabulous evening by taking over the serving of drinks and canapes, the cookingand serving starter, main and desert, the desert wine and cheeses. It is now 48 hours after and we have mentioned our great experience already to at least 20 other people. Andrea and Manuel made our evening, they were engaged, nothing was an issue and that was after easy communication beforehand about menu, timings, tools. Andrea was flexible and cooked in our kitchen and on our bbq. The Fiorentina steak was just fabulous, the canape and starter was based on tomatoes grown in his own garden. We had champagne to start before and white and red and desert wines during dinner and Manuel took care of it all so we could enjoy the time with our guests. I cannot recommend Andrea enough and I already look forward to the next occasion when we will ask Andrea to cook for us. Oh, and the kitchen looked cleaner and more organised after than before and we even didn't notice him clearing up. Just Fabulous.

— Erik Jan Scholten

Andrea was just brilliant. Great communication before the event and very flexible with our multiple dirty requirements. Food was excellent, as was the presentation. Cannot recommend highly enough.

— Samuel Gearing

What a wonderful experience! Chef Andrea was professional, clean and attentive and I would highly recommend to anyone. The food was phenomenal, very well presented and executed to an incredible standard. We look forward to having him back for our next celebration!

— Daisy Hollingsworth

Chef Andrea Iaia

+44 7392853510

[email protected]

Chef Andrea Iaia

Hi, I’m Chef AndreaAndrea Iaia

I cook Italian with soul, precision, and a modern fusion edge

What you can expect when I cook for you

I cook with passion and creativity

I bring experience from Italy to London

I respect ingredients and I waste nothing

Andrea’s Menus

Stories and testimonials

Hi, I’m Chef Andrea
Andrea Iaia