Andrea Arzani

Andrea Arzani

Chef de partie at Mercat Bar by Quique Dacosta
Lives in Valencia, Spain

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About me

My name is Andrea Arzani and i'm a chef de partie living in Valencia, Spain since may 2019.
SInce i moved here in Spain i've been working for Quique Dacosta in his restaurant "Mercat Bar".
I'm currently studying to become a Food and Beverage manager in pursuit of a career improvement and change.
Previously i lived in London for almost years gaining experience in different styles of restaurants, including michelin starred.
I have learned many new techniques and skills that are very different from what I learned in my home country of Italy.
I have always wanted to be a chef thanks to the wonderful food in my country and in my family.
I went to Alma “The international Italian Cooking School” and was taught traditional Italian culinary techniques by Gualtiero Marchesi.
I decided to move to England and then Spain to improve my skills in different kind of cuisine and to learn new languages, in which i am fluent now.
I'm looking now to enter this new world of the "Food and Beverage" business hoping to find someone interested in teaching and guiding me in this new journey
I can also still work as a CDP in restaurants with the goal of improving my skills and developing myself while, at the same time, keep studying management courses.


6 years and 7 months

  • Chef de partie

    Mercat Bar by Quique Dacosta - Valencia, Spain

    F&B kitchen
    July 2019 - November 2020 · 1 year and 5 months

    Worked all over the section in this famous restaurant in the city center of Valencia. Managed to learn many new technique from the spanish tradition and Quique Dacosta historical plates. Welcoming and entertaining locals customers and tourist in the open bar while show cooking in front of them.

  • Senior Chef De Partie

    The Coal Office - London, United Kingdom

    F&B kitchen
    June 2018 - May 2019 · 1 year

    Worked in a middle-eastern restaurant by Assaf Granit in Kings Cross, in collaboration with the famous interior designer Tom Dixon. Worked all over the kitchen supporting and teaching many staff member. Worked in close contact with the sous-chefs and the chef, helping them managing the kitchen and some administration procedures.

  • Chef de partie

    Trinity Restaurant - London, United Kingdom

    F&B kitchen
    April 2017 - May 2018 · 1 year and 2 months

    • worked on larder, pastry and the grill section in the Upstairs restaurant • trained new staff and stagieres • learned classic French techniques using outstanding British and European ingredients

  • Chef de partie

    "Seven Park Place" at St. James Hotel - London, United Kingdom

    F&B kitchen
    October 2016 - April 2017 · 7 months

    • Experienced working in a hotel kitchen for the first time, working in different departments such as room service, bistro, private functions and fine dining • Cooking French cuisine with British background

  • Chef de partie

    The Orange - London, United Kingdom

    F&B kitchen
    February 2016 - September 2016 · 8 months

    • Working on main course carving and cooking fish and meat in a contemporary British style • managing a section from the preparation to the service. • ordering ingredients and making stock of the food of the section • managing two sections during the service in order to be ready to serve any table in the best time.

  • Demi chef de partie

    Joya - Milan, Italy

    F&B kitchen
    April 2015 - December 2015 · 9 months

    Vegetarian Michelin starred restaurant in Milan where I worked on starter and main course sections, from the ingredient preparation to the final dish. • Learning different techniques: vegetarian, vegan and gluten-free. • Respecting HACCP rules. • Learning how to care of a synergic vegetable garden.

  • Stage en cuisine

    L'erba del re - Modena, Italy

    F&B kitchen
    September 2014 - March 2015 · 7 months

    Stage provide by "ALMA, the international italian cooking school" by Gualtiero Marchesi. Worked around all the section in this Michelin starred restaurant in the city centre of Modena.

  • Commis Chef

    Recipease by Jamie Oliver - London, United Kingdom

    F&B kitchen
    June 2013 - November 2013 · 6 months

    Famous London restaurant where I learnt the kitchen basic techniques Working in the Notting Hill branch. • Preparing raw and semi-cooked meal and labelling for selling. Preparing served and take away food. • Learning how to check label and expiring products. Organizing food order day by day.


  • Certificate

    Swiss Alpine Center

    October 2020 - February 2021

    Planning and control of food and beverage operations

  • certificate

    Identità Golose - Milan, Italy

    July 2015 - October 2015

    Food event organisation course

  • ALMA - Parma, Italy

    May 2014 - May 2015

    Soul Coaching Intensive course of Italian tradition food by “Gualtiero Marchesi”. • Management, • Professional cooking, • pastry and baking, • Oenology, • Sensory analysis, • Nutrizionism, • HACCP


3 languages

  • English

    Native or fluent

  • Italian

    Native or fluent

  • Spanish

    Professional working

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