Andrea Apuzzo is a James Beard Foundation-member chef. His restaurant, Andrea's, in Metairie, Louisiana, United States, is one of the New Orleans area's five-star restaurants.
Apuzzo was born and raised in Italy, on the Isle of Capri, but has traveled and cooked in Europe, the Caribbean, and the United States. He has published two cookbooks, La Cucina di Andrea's and Andrea's Light Cookbook, and received the Wine Spectator Award of Excellence and the DiRoNA Excellence Award, among others.
Andrea Apuzzo, Chef-Proprietor of Andrea's Restaurant in Metairie, Louisiana (in the New Orleans metro area) was born and raised on the Isle of Capri, Italy. Apuzzo began his formal culinary education while working in a bakery in his home town of Anacapri at the early age of seven. At fourteen, he left Capri to travel to Germany, Switzerland, England and South America to further his culinary training in some of the best hotels in Europe and abroad.
After working 35 years in kitchens all over the world under some of the finest, most respected chefs, Apuzzo moved to Bermuda in 1973 to work at the Southampton Princess Hotel and later in Hamilton Princess Hotel. In 1975, he came to the United States as Executive Sous-Chef of the Omni International Hotel in Atlanta, Georgia. And in 1977 he moved to New Orleans as Executive Chef of the Royal Orleans Hotel, a position he held until January, 1985 when he left to open Andrea's, his lifelong dream.
During the course of his culinary work experience, Apuzzo has prepared culinary dishes for such notables as Queen Elizabeth, Princess Anne, President and Mrs. Jimmy Carter, Senator Ted Kennedy, Clint Eastwood, Omar Sharif, Sophia Loren, Senator Jack Kemp, Lee Meriwether and Tommy Lasorda.
Apuzzo belongs to organizations such as The Confrerie de la Chaine des Rotisseurs, International Wine & Food Society, Vatel Club, Les Toque Blanches, GRI (Gruppo Ristoranti Italiani), James Bear Foundation and the Certified Executive Chef Association.
Presently, Andrea's New Orleans Italian restaurant is growing, and Apuzzo participates in charitable functions, cooking demonstrations and personal service at his establishment. Apuzzo has received the Wine Spectator of Excellence Award and the Distinguished Restaurants of North America (DiRona) Excellence Award, among others.
In 1990, Apuzzo published his first cookbook, La Cucina di Andrea's, which contains over 300 recipes. In 1994, Apuzzo published his second book, Andrea's Light Cookbook, which contains recipes for low fat, low cholesterol and low calorie dishes that are approved by the American Heart Association and the American Diabetes Association.