andré volpe l luciano monsilio l roberto di raffaele

andré volpe - sous chef

I was born in Livorno (Tuscany Region, Italy) 37 years ago. There I studied at ITI (Aeronautics Constructions) and in my spare time I played basketball.

My experience with the restaurant industry started when I was sixteen years old, working at Five Stars Hotel in Viareggio as “comi” of the dining room. That is also where my loving relationship with cooking came to fruition. I was fortunate enough to work in various restaurants where I rubbed shoulders with famous professional chefs that inspired me to nurture my passion and gave me the confidence to grow. I still remember the summer seasons, working at the most beautiful island holiday resorts like Elba & Giglio and Argentario. The long, hot days in the kitchen, washing pots and cleaning fish.

One day I decided to open a boutique and did just that, but after five years I missed cooking too much. So I went back to my true love and started working at Pineta Restaurant (One Star Michelin) in Bibbona (Livorna), where I encountered a world of new experiences. I could express my creativity with top quality ingredients and, while working there, I learned how to make fresh pasta and cook venison. After four years of hard work, I received my first offer to work as a proper chef and in one of the most beautiful restaurants along the beach. I remained there for two years. With the desire to improve my skills even further, I went to work in Siena at Antonio Restaurant (Two Stars Michelin).

After six months I followed my instincts and landed up in Palermo (Sicily) at Sant’Andrea Restaurant, a place with a distinct Mediterranean flavour. My desire for another exciting experience led me to the beautiful City of Granada in Spain, where I worked at Restaurant Gondoliere. Unfortunately, my love for Tuscany was pulling on my heart strings and I went back to Livorno where I worked as chef for a very famous restaurant, Zenzero. Afterwards I moved to Pisa where I worked at La Grotta Restaurant. I also had wonderful experiences at Spianate Restaurant in Castiglioncello, where I worked as chef for a year.

Finally, I received the most important and stimulating offer by Olympic Champion, Mr. Aldo Montano of Rome: to be a chef for his new restaurant, 0586. It turned out to be a great success. In the meantime Mr. Mario Carrara, owner of two notorious restaurants in Roma, made me an offer I simply could not refuse: as chef in his new restaurant, Meloncino in Cape Town. On October 2007 I arrived in Cape Town. It was love at first sight. My specialities are seafood, especially the famous Italian fish soup, “Cacciucco”.

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I was born in Rome on April 18, 1984. My youth was spent between playing soccer and hanging around my granny and aunty’s kitchen. That is where my love for cooking developed and at the age of fourteen I decided to attend The Hotel School – Pellegrino Aretusi, in Rome. After five year I was a Certified Chef at first level and I obtained a Diploma as Technician of the Hotel Services. At the age of nineteen, after finishing school and working part-time, I had my first opportunity to work full time in the Hotel Miralago (Castel Gandolfo near Rome) as Assistant to the Chef. After a year I was head-hunted by a prestigious restaurant in Rome where I started as assistant to the chef and nine months later I was promoted to head chef. At the tender age of twenty, I was very proud of my achievement.

I was looking for a bigger challenge though and consequently, after nine months, I decided to move around to various restaurants and catering companies where I had the opportunity to meet the following very influential people:

Nabil Hagians – Chef at Roscioli in Rome
Andrea Dolciotti – Proffessor at Kitchen School A Tavola Con lo Chef
Caludio Morisco – Chef at the Super Club in Rome

These three wonderful mentors have played a crucial role in the development of my career – I received their full support and advice. One of the best opportunities that came knocking on my door was an offer from Mr Alessandro Roscioli, owner of one of the best restaurants in Rome (Roscioli) and the top wine cellar in Italy. While working for Rosciolo, I had the privilege to meet the “Greatest Chef in Italy” – Fulvio Rerangelini, who is considered 12th in the world.

Today I am in South Africa where new challenges and experiences lie ahead at Meloncino in the Waterfront, Cape Town.

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Born in North-Western Italy, I have been interested in cooking since I was a young child. I remember looking at my father preparing the special meal for a festive day or sometimes helping my mother make fresh fettuccine, gnocchi, agnolotti or stuffed pasta, typical of Torino, my birth place.

Later, while working at Barilla, Italy’s leader in the pasta market, I had the opportunity to develop my knowledge and interest in the food market.

I was fortunate enough to work in many regions of the country, from Sicily to Puglia to Tuscany and finally in Emilia Romagna, where I lived for over 20 years. Since moving to South Africa in 1992, I have been in the restaurant industry, focusing on Italian cuisine with particular attention to the preparation of all kinds of typical Italian fresh pasta, plain and stuffed: Tagliatelle, Lasagna, Fettuccine, Ravioli, Tortellini, Panzerotti, Malfatti, Pansotti...

I have been with the Meloncino team since its opening in November 2007, preparing a variety of fresh pastas that we use for the daily operation of the restaurant.

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