Chef Andrea Sposini

According to Head Chef, CIBO, Andrea Sposini, it takes a great knowledge of the culture of a country to achieve that balance of simplicity between local ingredients and imported recipes. "The chef has to understand the geography of places, their climate and, thus, the ingredients of each province. You need to understand religion - because how a person eats depends on that too. You need to know all of this. And you also need to knows how to cook," says the chef. In keeping with the spirit of Italian cooking, everything is fresh and the flavours are kept simple so they balance each other. Sometimes, simplicity can be the hardest thing. Chef Andrea takes on an emotional approach to cooking. He almost takes it as a responsibility and enjoys watching people eat.

Andrea relies on a team of professionals with solid experience who have developed skills specific to the teaching of culinary science, creating and realizing personalized menus and satisfying specific client needs. Always passionate about the techniques and history of culinary arts, Andrea studied at the "Scuola di Arte Culinaria Cordon Bleu di Roma". From then on, he has divided his business activities between teaching and consulting for restaurants, businesses and hospitality structures in Italy as well as abroad by his company “Alta Società” established in 2006 in Perugia, Italy. He has participated in various events promoting the Italian cuisine, products and culture in association with Italian producers and public and private entities in countries such as India, Great Britain and the United States.

Professional Experience
November 2008 - Italian cooking classes and dinners during Italian Culture Week in Belgium
October 2008 - Creation and execution of the menu for 5.000 people for the winner’s party of “Palio di Siena” in Siena, Italy
August 2007 - Italian restaurant “Il Punto” launching in Sydney and cooking lesson in Canberra, Australia.
May 2006 - Corporate Team Building in partnership with Studio Pirovano and My Special Guest for top executives of prestigious French insurance and securities company, Madrid, Spain.

• May 2006 - Customized culinary consulting for Something Special, Pennsylvania-based bakery and café.
• Apr 2006 - Customized culinary consulting creating specialized fillings for Seattle-based chocolatier, Fiori Chocolatiers.
• Feb 2006 - Foundation of Alta Società s.r.l. the “Cultura italiana del vivere”, in essence, the Italian art of living and all it encompasses - www.altasocieta.com
• Jan 2005 - Present - Creation and execution of the “Healthy Cooking” program for the exclusive Villa Monte Solare, Umbrian member of the Romantik Hotel association.
• Dec 2004 - Chennai, India invited by the Indo-Italian Chamber of Commerce and the Tudernum winery to represent Umbrian cuisine at a one-week festival within the The Park Hotel.
• Sept 2004 - Corporate Team Building in partnership with Studio Pirovano and My Special Guest for top executives of the Italian Stock Market, Perugia, Italy.
• Feb 2004 - Present-Culinary consultant for Vinolento Restaurant and Wine Bar in Castiglione del Lago, Italy.
• Creation and execution of cooking courses as well as special event menus for the above-mentioned company.
• Dec 2003 - Bangalore, India invited by the Indo-Italian Chamber of Commerce and the Tudernum winery to represent Umbrian cuisine at a one-week festival within the Oberoi Hotel.
• Nov 2003 - Bombay, India invited by the Indo-Italian Chamber of Commerce and the Tudernum winery to represent Umbria food and wine during the Italian Festival.
• Oct 2003 - San Francisco: Italian and Umbrian cooking classes; Wild Oak Saddle wine dinner; inauguration dinner at the private residence of Joe Montana; cooking demonstrations and Junior Chef classes at the Full Circle Living School in Sebastopol.
• May 2003 - Consulting related to the proper use of typical Umbrian products on behalf of the Coldiretti dell’Umbria; realization of dinner to launch the “Umbria Gusto e Colore” brand at the Food World Organization headquarters of the United Nations in Rome; planned and executed dinners and tastings showcasing typical Umbrian products at the “Tipico DOP Art” event at Todi, Italy.
• Mar 2003 - Sonoma County: Private dinners and lessons at the Applewood Inn, wine tasting for the North Bay Italian Cultural Foundation at Santa Rosa, California.
• Feb 2003 - Los Angeles, Handmade pasta demonstration at the Southern California School of Culinary Arts; private dinners and cooking lessons featuring Umbrian and Italian cuisine.
• Feb 2003-Corporate Team Building in partnership with Studio Pirovano and My Special Guest for Johnson and Johnson Pharmaceutical top executives, Gubbio Italy.
• Oct 2002 - Texas: Invited by the Omni Hotels to create “Umbrian Week” consisting of dinners and private lessons; private dinner event for the Houston chapter of the Chaine des Rotisseurs.
• Jan 2002 - London: dinners and private lessons featuring Umbrian and Italian cuisine.
• Mar 2001 - San Francisco: Dinners and kitchen staff training at Ca’ Bianca Ristorante based on authenticity of Umbrian and Italian cuisine, special event dinners at the North Bay Italian Cultural Federation, Applewood Inn, and private residences.
• Since 1999 - Oversee menu and restaurant activity within prestigious guesthouse Tenuta Di Canonica in Todi.  www.tenutadicanonica.com.
• From 1998 to 2000 - Organization of cooking classes given by the Scuola di Arte Culinaria Cordon Bleu Perugia at Villa Montesca on behalf of the city of Città di Castello; cooking classes at Terni as well as training and consulting of restaurant staff.