Andrea Ferrandi has joined Malliouhana as Executive Chef, overseeing all culinary outlets at the glamorous Anguilla resort.
Ferrandi brings over a decade of luxury hospitality and culinary experience to his new role, including working across the world at resorts in Italy, Texas, Hawaii and The Four Seasons, Anguilla.
At Malliouhana, Auberge Resorts Collection, Ferrandi will oversee all culinary outlets including the property’s signature oceanfront restaurant, Celeste, toes-in-the-sand restaurant, Leon’s at Mead’s Bay, and Bar Soleil. He looks forward to introducing new methods of regional Anguillian and Caribbean cuisine in addition to a resourceful menu that incorporates the freshest catch from the Anguillian sea.
“I want Malliouhana, Auberge Resorts Collection guests to taste and be immersed in locally sourced and flavorful ingredients specific to the island of Anguilla,” says Ferrandi, an expert in local and traditional Caribbean cuisine.
When he’s not in the kitchen, Ferrandi can be found spending time with his wife and two kids, relaxing at the beach with a cocktail in hand or watching old Italian cosmic movies.