Andrea Fioravanti is a Dubai‑based culinary leader and executive chef, currently serving as Culinary Director for One&Only One Za’abeel and SIRO One Za’abeel, where he oversees multi‑restaurant operations, wellness‑driven concepts, and large‑scale culinary teams to create memorable, guest‑centric dining experiences.
Professional journey
Andrea is a culinary director with more than two decades of experience leading multicultural kitchen brigades across luxury hotels and resorts in Europe, Asia, and the Middle East, combining fine‑dining craft with rigorous operational management. In his current role with One&Only, he leads the culinary vision across restaurants, bars, banqueting, in‑room dining, and wellness‑oriented outlets within the One Za’abeel development in Dubai, aligning distinctive concepts with brand standards and commercial performance. Prior to this, he served as Cluster Executive Chef for Emaar Hospitality Group, where he headed culinary operations for Address Hotels, Palace Hotels, Vida Beach, and Vida Creek at Dubai Creek Harbour, focusing on elevating dining experiences, innovation, and team mentorship.
Before joining Emaar, Andrea was Executive Chef at Grand Hyatt Abu Dhabi, leading five outlets, extensive banqueting operations, and pre‑opening work for additional restaurants, with direct responsibility for menu creation, food cost, HACCP implementation, and staff development. Earlier, as Executive Chef at Waldorf Astoria Dubai Palm Jumeirah, he managed seven outlets including Social by Heinz Beck, an acclaimed Italian fine‑dining venue recognized in the Dubai Michelin selection, overseeing more than 100 culinary professionals and 35 stewarding staff. His international journey also includes leading several restaurants at Galaxy Macau, where his Italian fine‑dining restaurant Terrazza achieved Michelin recognition, Forbes accolades, and awards from Ospitalità Italiana for authentic Italian hospitality.
Culinary focus and leadership
Andrea is known for his commitment to fine‑dining and gourmet standards, with a strong foundation in Mediterranean, Italian, Spanish, and international cuisines, complemented by expertise in baking, pizza dough, pastry, and contemporary small‑plates formats. He emphasizes menu design that balances creativity with practicality, ensuring that food cost, consistency, and operational flow support both guest satisfaction and business performance. His leadership style is described as dynamic, analytical, and highly hands‑on, with a focus on training, motivation, and building resilient, multicultural teams capable of delivering high‑volume, high‑quality service across outlets ranging from all‑day dining to signature restaurants and large banqueting.
A strong advocate of hygiene, safety, and systems, Andrea has extensive experience implementing HACCP, purchasing frameworks, POS systems, and reporting structures that professionalize kitchen operations. Through his public posts and collaborations, he often highlights themes of culinary excellence, leadership, passion, and recognition, whether hosting Michelin‑starred guest chefs, curating regionally inspired menus that showcase local Middle Eastern ingredients, or supporting industry events such as The Hotel Show and Italian cuisine summits.
Background and philosophy
Educated in culinary arts and hospitality management in Italy, Andrea built his career at the intersection of classical European technique, contemporary global trends, and the exacting demands of five‑star hospitality brands. Over more than 20 years, he has developed a nuanced understanding of how restaurant concepts, buffet formats, and banqueting design contribute to a property’s overall positioning and guest memory. Fluent in multiple languages and accustomed to working in diverse cultural environments, he sees kitchens as high‑performance teams where clear processes, empathy, and continuous training enable creativity to flourish.
Andrea often frames his work around the belief that “anything is possible, everything can be improved, you can always give more,” reflecting a mindset of constant refinement in both product and process. For him, success in hospitality comes from aligning taste, presentation, service, and operations so that guests feel a genuine sense of care—whether they are experiencing a Michelin‑level tasting menu, a breakfast buffet for hundreds, or a simple in‑room dining moment.
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