Andrea Di Tullio

Andrea Di Tullio

Boulanger (stage) at Hôtel Plaza Athénée - Dorchester Collection
Lives in Paris, France

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About me

I was born in the 90's in a little provincial town in Italy, just 100 km from the french border. It has always been a city full of tourists with a busy little port, coloured in summer by the hats and the clothes of the tourists, cold and windy during winter, when only a few sailors stay overnight to get some rest. After my high school graduation I had the desire to discover new countries, listen to other peoples' stories and thoughts; try to change perspective; I wanted to face the unknown and uncomfortable abroad. At 23 I packed a few things into my trolleys and moved to Bristol, UK. Since then I have been discovering a new passion for food and a special interest for forgotten tastes from my childhood. It was at that point, more than 3 years ago that I started to miss the bread from my neighbourhood in Italy. Super crusty on the outside, slightly floury on the top, warm in my hand, and then, at home, that sound “crack...” Brownish air pockets appear on the slice, almost like a beehive, smelling yeasty, sourly and of baked grains, and at last the moment of taste, a little piece of heaven. That is when the curiosity arrived, I wanted to recreate those memories in the oven, replicate those lost flavours, so my colleague and I started to bake bread and focaccias and sold our products on local markets. As a cook the baking experience is completely different, if you forget the salt, you cannot add it later; it is a mix between science and experience, nature and gestures. The silence of the bakery in the morning, where you realize the presence of the baker just by the smell of the bread; after all this years in cooking, is the time to change and start a new adventure!!


5 years and 5 months

  • Boulanger (stage)

    Hôtel Plaza Athénée - Dorchester Collection - Paris, France

    May 2019 - Now · 1 month

  • Chef de cuisine

    Sunday in Soho - Paris, France

    F&B kitchen
    April 2018 - April 2019 · 1 year and 1 month

  • Chef de cuisine et gérant

    Zitto e bevi - Bristol, United Kingdom

    F&B kitchen
    September 2017 - February 2018 · 6 months

  • Manager

    Pastardi limited - Bristol, United Kingdom

    F&B kitchen
    January 2017 - December 2017 · 1 year

  • Pizzaiolo

    Pizza workshop - Bristol, United Kingdom

    F&B kitchen
    June 2017 - August 2017 · 3 months

  • Pizzaiolo, chef de partie

    l'Osteria - Bristol, United Kingdom

    F&B kitchen
    September 2016 - May 2017 · 9 months

  • Apprenti somelier

    Veeno - Bristol, United Kingdom

    F&B service
    April 2016 - August 2016 · 5 months

  • Cuisinier

    Wok to walk - Bristol, United Kingdom

    F&B kitchen
    June 2015 - March 2016 · 10 months

  • Commis de cuisine

    Da Alfredo - Varazze, Italy

    F&B kitchen
    June 2014 - May 2015 · 1 year


Currently studying

  • Basic boulangerie certificate

    Le Cordon Bleu Paris - Paris, France

    January 2019 - Now

  • High school diploma

    Giuseppe Calasanzio - Carcare, Italy

    September 2005 - August 2010


4 languages

  • Italian

    Native or fluent

  • English

    Native or fluent

  • French

    Professional working

  • German


Additional Information

1 information shared


Shirly Filhaber
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