Chef Andrea — Private Chef in Treviso

Andrea Martinez is a Chef & Pastry Chef with an international culinary background developed through years of experience in luxury hospitality, fine dining and private dining. After his experiences in the Middle East, Andrea continued his career in the Austrian Alps, working in the exclusive surroundings of Obergurgl, including Chalet Obergurgl and, today, Hotel Alpina Deluxe Obergurgl, where he works as Head Pastry Chef.

His professional journey began in Italy and continued internationally across Saudi Arabia, Dubai, Bahrain and Qatar, where he gained experience in demanding hospitality environments and developed a strong understanding of international cuisine, high-level service and culinary standards.
His approach to cuisine combines modern European influences, Italian roots and refined pastry techniques. He places particular importance on high-quality ingredients, seasonality, balance of flavours and elegant presentation, creating dishes that are both sophisticated and personal.

I love bringing haute cuisine directly into my clients' homes, offering a personalised service that meets their specific needs. My philosophy is to create tailor-made culinary experiences that reflect individual tastes and preferences. I am convinced that every meal should be a special occasion, a moment of conviviality and discovery. My attention to detail and my ability to customise menus allow me to offer an exclusive service that transforms every dinner into an unforgettable event. Working closely with clients enables me to fully understand their expectations and exceed them, creating dishes that not only satisfy the palate but also tell a story through unique flavours and presentations.

My specialisation lies in the ability to blend different culinary traditions, creating innovative dishes that respect the cultural roots of each ingredient. I am particularly skilled in plating techniques that enhance the visual presentation of my dishes, turning each course into a work of art. My penchant for innovation drives me to experiment with seasonal and local ingredients, always ensuring the highest quality and freshness. I stand out for my ability to work in dynamic environments where speed and attention to quality are essential. Additionally, my experience in staff training allows me to impart my knowledge and passion for cooking to the entire brigade, creating a cohesive and motivated team.

Italian Heritage. Alpine Terroir. Middle Eastern Influence.

My cuisine is a reflection of my journey: rooted in Italian culinary heritage, shaped by international experiences across the Middle East, and deeply connected to the Alpine terroir of Tyrol.

I combine the precision and elegance of contemporary Italian cuisine with the aromatic depth of Middle Eastern flavours, while placing local Alpine ingredients, seasonality and regional traditions at the heart of each creation.

The result is a refined culinary language where Italian identity meets Alpine character and Middle Eastern soul — creating dishes that are contemporary, distinctive and deeply rooted in their territory.