Andrea Signorelli

Andrea Signorelli

General Manager at Incanto restaurant & lounge bar
Lives in Saint John's, Antigua and Barbuda
over 6 months ago

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Hi everybody, I'm Andrea, 28 y old italian guy, smiling positive and always ready for new experiences. I love to travel, discover places, do sports and being in contact with people...due to this my passion for hospitality. I've been waitering, bartending, managing and now owning a restaurant on the other side of the world in Caribbean, in Antigua and Barbuda, and is called Incanto.


  • General Manager

    Incanto restaurant & lounge bar - Saint John's, Antigua and Barbuda

    December 2016 - Now · 2 years and 2 months

    An authentic Italian restaurant in a dreamed waterfront location that aim to let the customers experience italian taste and flavors through original products imported from Italy and grown locally as well. From fresh pasta and focaccia to geneva's original basil Incanto's goal is to become the favourite spot of all the people that look for a quality, charming and relaxing place.


  • Food and beverage manager

    ALMA - Parma, Italy

    September 2015 - November 2016

    Corso 5 edizione


  • English
    Full professional


  • Creativity and innovation
  • Excellent social skills
  • food cost
  • Food cost management
  • Friendly and positive
  • Good leadership skills
  • Good team work
  • Hardworker
  • Honest, punctual,
  • Managing a team
  • multitasker
  • Plan menus
  • Solving problems
  • Strong costumer service


  • Always ready to challenge myself !

    At age of 26 after several years of experience in hospitality working around the world between floor and bar and following a F&B management cours at Alma I've challenged myself to start my own restaurant abroad.
    I ended in Antigua and Barbuda, Caribbean Islands, where i had the opportunity to start my business in a dream location.
    I was too young to start that and i still needed a lot of experience but between my skills and my craziness I've decided to start it anyway.
    Today at 2 years from the opening i'm aware that even if I had waited 10-20 more years i wouldn't have been ready for this experience anyway so my suggest is : "If you got a great opportunity and you don't know how to do it take it, later you'll figure out how to do it".

    Below you can view my restaurant.

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