Andreas began his career as an apprentice at the Kaiserhof in Merano, a long-standing culinary institution that has shaped generations of acclaimed chefs, hotel managers and leading figures in tourism. After completing his studies, he went on to work in renowned kitchens across Europe, refining his craft alongside award-winning chefs.

Being a chef was very different back then. Long days, constant pressure and a demanding kitchen environment were part of everyday life.

“Looking back, those years shaped both my character and my craft. They taught me to stay calm under pressure, take responsibility and work with precision. Challenges are valuable, as long as they never come at the expense of respect and appreciation.”

Today, Andreas is Chef de Cuisine of the award-winning restaurant "La Fucina". His cuisine is rooted in regional, seasonal ingredients and honest craftsmanship. He works with carefully sourced local ingredients that capture the character of South Tyrol. Together with his team, he creates dishes that are refined, precise and full of flavour.

With his grounded approach, dedication and uncompromising commitment to quality, Andreas shapes the identity of "La Fucina" every day. The result is a cuisine that speaks quietly, yet leaves a lasting impression.