Porto Cervo, Italy – For the summer 2008, the cuisine proposed by the hotel Pitrizza, the most intimate among the hotels managed by Starwood Hotels & Resorts in Costa Smeralda, has the new prestigious sign of Andy Gaskin.
Born in London in 1962, Andy Gaskin is a creative and innovative chef with the excellent leadership skills required to manage a brigade of first-class chefs in a 5-star hotel. He has an interesting list of professional experiences including significant collaboration with the most important international Michelin-starred chefs as Heston Blumenthal, the guru of molecular gastronomy, and Roger Vergé from the Michelin 3-star restaurant in Paris Le Moulin De Mougins.
Among his most important experiences, there is the private reception for Queen Elizabeth II, in conjunction with the royal household during the Commonwealth Heads of Government Meeting. Andy delighted the Queen and all those who attended the event with his original and tasty recipes.
He has received several recognitions attending the most prestigious international culinary competitions, such as the W.A.C.S World Team Challenge, the World Culinary Grand Prix and Le Salon Culinaire International de Londres.
As the new Executive Chef of Pitrizza Restaurant, Andy Gaskin gives his personal touch to the menu, proposing an innovative Mediterranean cuisine that features influences from the local products and Sardinian typical traditions which are interpreted in a modern and original way.
Andy’s cuisine proposes creative recipes where flavours and tastes are combined in a perfect way so that each dish is a piece of art, first seducing the eye and then the palate.
Sardinian “Culurgiones” with sage butter and crushed amaretti biscuits, sardines in herb crust with crispy fennel salad and “salsa Pitrizza”, “Taste of the Sea” with Sardinian fregola and garden herb sauce, a fusion of warm forest fruits with blueberry cake and “mirto” sherbet – these are just some of the special recipes proposed by the Pitrizza Restaurant.
The Pitrizza Restaurant is an exclusive and sophisticated refuge overlooking the bay of Liscia di Vacca. The restaurant is ideal for those seeking privacy and elegance in a breathtaking panorama while enjoying a candlelit dinner beside the unique swimming pool carved out of rocks.
WHAT TO TAKE AWAY FROM THIS ARTICLE:
- As the new Executive Chef of Pitrizza Restaurant, Andy Gaskin gives his personal touch to the menu, proposing an innovative Mediterranean cuisine that features influences from the local products and Sardinian typical traditions which are interpreted in a modern and original way.
- Born in London in 1962, Andy Gaskin is a creative and innovative chef with the excellent leadership skills required to manage a brigade of first-class chefs in a 5-star hotel.
- He has an interesting list of professional experiences including significant collaboration with the most important international Michelin-starred chefs as Heston Blumenthal, the guru of molecular gastronomy, and Roger Vergé from the Michelin 3-star restaurant in Paris Le Moulin De Mougins.
