{"id":28580,"date":"2015-10-02T13:55:03","date_gmt":"2015-10-02T13:55:03","guid":{"rendered":"http:\/\/www.mfm.it\/\/?p=28580"},"modified":"2015-10-02T13:55:27","modified_gmt":"2015-10-02T13:55:27","slug":"andrea-aprea-park-hyatt-restaurant-milano","status":"publish","type":"post","link":"https:\/\/www.mfm.it\/en\/lifestyle\/taste-experience\/andrea-aprea-park-hyatt-restaurant-milano\/","title":{"rendered":"Andrea Aprea at Park Hyatt Restaurant Milano"},"content":{"rendered":"<p class=\"MsoNormal\"><span style=\"mso-ansi-language: EN-US;\" lang=\"EN-US\">Reinterpreting Italian gastronomic tradition with a careful selection of raw materials. This in the essence of chef <strong style=\"mso-bidi-font-weight: normal;\">Andrea Aprea\u2019s<\/strong> cuisine. Born in Naples, 37 year-old, <span style=\"background: white;\">after several experiences of working in Italy and abroad, today he is the Executive Chef at Restaurant <strong style=\"mso-bidi-font-weight: normal;\">VUN <\/strong>of <\/span><strong style=\"mso-bidi-font-weight: normal;\">Park Hyatt<\/strong> Hotel Milano. \u201c<span style=\"background: #FAFAFA; mso-bidi-font-weight: bold;\">My contemporary cuisine looks towards the future but never forgets its origins<\/span>\u201d, he states, \u201c<span style=\"background: #FAFAFA; mso-bidi-font-weight: bold;\">My inspiration stems from curiosity, everything is a source of inspiration: a painting, a piece of furniture, a place, an aroma, a person.\u201d<\/span><\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"background-color: #fafafa;\" lang=\"EN-US\">His cuisine expresses itself through three simple fundamentals: technique, innovation and respect for Italian culinary tradition. Starting with a careful selection of raw materials, the Neapolitan chef makes the experimentation and continuous search for charm a creative journey that takes advantage of experience gained working in some of the most important restaurants in Europe. The <\/span><span lang=\"EN-US\">Restaurant <strong>VUN<\/strong> has been <\/span><span style=\"background-color: #fafafa;\" lang=\"EN-US\">recently recognized by the Michelin Guide and its cuisine <\/span><span lang=\"EN-US\">embraces Italy\u2019s rich gastronomic tradition<\/span><span style=\"background-color: #fafafa;\" lang=\"EN-US\">: \u201cRestaurant VUN is the domain of a young Neapolitan chef in whose cuisine you find echoes of dishes and products from Naples, but above all a phenomenal journey through the best products in the peninsula\u201d says the Michelin Guide<\/span><\/p>\n<p class=\"MsoNormal\"><span lang=\"EN-US\">The restaurant <strong>VUN <\/strong>is located in the centre of Milan, overlooking <\/span><span class=\"MsoHyperlink\"><span style=\"color: windowtext; background-position: initial initial; background-repeat: initial initial;\" lang=\"EN-US\">Galleria Vittorio Emanuele II<\/span><\/span><span lang=\"EN-US\">, and a few steps from<span class=\"apple-converted-space\">&nbsp;<\/span><\/span><span class=\"MsoHyperlink\"><span style=\"color: windowtext; background-position: initial initial; background-repeat: initial initial;\" lang=\"EN-US\">Alla Scala Theatre<\/span><\/span><span lang=\"EN-US\">, Piazza Duomo, Via Montenapoleone and Via della Spiga. Each architectural elements has been carefully studied by <\/span><span lang=\"EN-US\">Ed Tuttle, who created an intimate and relaxing<span class=\"apple-converted-space\">&nbsp;atmosphere using warm colors and natural materials. An elegant environment that perfectly matches the contemporary luxury style of <\/span>Park Hyatt Milano.<\/span>Exclusiveness is also a matter of taste. For a week in September, the MIO bar of Park Hyatt has celebrated the Wagyu, the most expensive beef in the world. The Japanese beef with specific organoleptic properties, has been reinterpreted by chef Aprea with a dedicated menu. More than a dish it has been a sensorial experience, rediscovering senses in a unique way thanks to this valuable meat. The successful experiment was an artistic combination of Wagyu with Italian haute cuisine.<\/p>\n<p class=\"MsoNormal\"><a href=\"http:\/\/milan.park.hyatt.com\/en\/hotel\/home.html\" target=\"_blank\">milan.park.hyatt.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Reinterpreting Italian gastronomic tradition with a careful selection of raw materials. This in the essence of chef Andrea Aprea\u2019s cuisine. Born in Naples, 37 year-old, after several experiences of working in Italy and abroad, today he is the Executive Chef at Restaurant VUN of Park Hyatt Hotel Milano. \u201cMy contemporary cuisine looks towards the future [&hellip;]<\/p>\n","protected":false},"author":24,"featured_media":3437,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7021,13],"tags":[725,8366,8366,8469,4662,9185,4664,4663],"class_list":{"0":"post-28580","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","6":"hentry","7":"category-gourmet-category","8":"category-taste-experience","9":"tag-andrea-aprea","10":"tag-chef-en","12":"tag-milano-en","13":"tag-park-hyatt-hotel","14":"tag-ristorante-en","15":"tag-una-stalla-michelin","16":"tag-vun"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Andrea Aprea at Park Hyatt Restaurant Milano - MFM MUSIC FASHION MUST<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mfm.it\/en\/lifestyle\/taste-experience\/andrea-aprea-park-hyatt-restaurant-milano\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Andrea Aprea at Park Hyatt Restaurant Milano - MFM MUSIC FASHION MUST\" \/>\n<meta property=\"og:description\" content=\"Reinterpreting Italian gastronomic tradition with a careful selection of raw materials. This in the essence of chef Andrea Aprea\u2019s cuisine. Born in Naples, 37 year-old, after several experiences of working in Italy and abroad, today he is the Executive Chef at Restaurant VUN of Park Hyatt Hotel Milano. \u201cMy contemporary cuisine looks towards the future [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.mfm.it\/en\/lifestyle\/taste-experience\/andrea-aprea-park-hyatt-restaurant-milano\/\" \/>\n<meta property=\"og:site_name\" content=\"MFM MUSIC FASHION MUST\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MFM.luxury\/\" \/>\n<meta property=\"article:published_time\" content=\"2015-10-02T13:55:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2015-10-02T13:55:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.mfm.it\/wp-content\/uploads\/2017\/03\/Andrea-Aprea_2015_1.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"427\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"MFM Translation By Laura Carrera - 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