ANDREA GIULIANI

CHEF OF VITTORIA RISTORANTE

A native of the Veneto region of Italy, Chef Andrea Giuliani turned his childhood passion for Italian cuisine into a flourishing career.  His ambitions in the kitchen were first developed at the young age of 13 while working as a kitchen assistant at a restaurant in his hometown of Lido di Jesolo—a job he acquired after a friend asked him if he’d like to help his mother in the kitchen at their family’s restaurant.  After only a few months, Giuliani’s abilities and enthusiasm won over his chef and he was appointed to the Italian equivalent of a line cook, crafting homemade pastas, salads, desserts and entrees.  Giuliani’s creativity was unleashed at the restaurant as he was able to work with the bounty of fresh seafood available locally, such as prawns, clams, sardines, monkfish and squid.

During his teen years and into his early twenties, Giuliani pursued his dream of working in the culinary industry and served as a chef throughout Northern Italy in several prominent restaurants. In 1992, he was invited to study with the President of the Culinary Association of the Veneto Region, where he broadened his knowledge of traditional Italian cooking methods. A decade later, he completed two years of Sommelier courses to continue his education and provide him with the knowledge to perfectly pair wine with his dishes.  Giuliani and his wife later moved to California where he took his first job in the United States as Executive Chef for Spiedo in San Mateo. He joined Vittoria in 2006, bringing nearly 20 years of culinary experience.

At Vittoria, Giuliani creates a seasonal menu with an eye for authenticity. “I want guests of Vittoria to be able to experience true Italian cuisine in the purest form,” he says. “I go to work each day proud that our menu combines the freshest local and imported Italian ingredients, and know that anyone dining in our restaurant will appreciate the care that goes into each and every dish.”