Chef Biography

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. Chef Andrea 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.

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 life-long dream. GREAT CHEFS filmed Andrea there in 1988 for the special, Great Chefs, An International Holiday Table.

During the course of his culinary work experience, Chef Andrea has prepared culinary dishes for such notables as Queen Elizabeth, Princess Ann, President and Mrs. Jimmy Carter, Senator Ted Kennedy, Clint Eastwood, Omar Shariff, Sophia Loren, Senator Jack Kemp, Lee Meriwether, and Tommy Lasorda.

Presently, Andrea’s New Orleans Italian restaurant is growing strong and Chef Andrea is investing a lot of his time in the community by participating in charitable functions, cooking demonstrations and personal service at his establishment. Chef Andrea has received the Wine Spectator of Excellence Award and the DiRona Excellence Award, and many more.



Serving: 8 Print Tortellini By Great Chefs November 23, 2015 Chef Andrea’s tortellini are filled with a mixture of veal and beef, seasoned with traditional Italian ingredients like tomato, ricotta, mozzarella, and basil. These are fairly large tortellini, starting with 2-3/4-inch rounds; you could make them smaller if you wish. For the final presentation, the […]


Serving: 16 Print Lasagne By Great Chefs November 19, 2015 Andrea puts his entire Italian heritage on the table. His lasagne is classic, with Italian plum tomatoes, basil, garlic, and oregano. He layers the lasagna with spinach, meat balls, ricotta, mozzarella and Parmesan cheeses. A bite of Italy! Ingredients Sauce Onion – 1 cup, chopped […]

Veal Grillades and Grits

Serving: 4 Print Veal Grillades and Grits By Great Chefs November 18, 2015 This is a traditional breakfast or brunch dish in New Orleans. Veal scallops are served over grits with a tomato-based Creole sauce. In some families, the veal is shredded before being added to the sauce. Ingredients Creole Sauce Extra-Virgin Olive Oil – […]

Trota Imperiale

Serving: 4 Print Trota Imperiale By Great Chefs April 23, 2014 You’ll never lose a friend (or a customer!) in New Orleans serving him or her something that involves putting lump crabmeat on top of speckled trout. Though a member of the bass family, rather than a true trout like rainbow, the “spec” is a […]

Osso Buco Alla Gremolata

Serving: 6 Print Osso Buco Alla Gremolata By Great Chefs April 23, 2014 I’m pleased that osso buco – surely Italy’s great contribution to the history of braising meats – has found such a tender place in the hearts of Americans. There are a million variations, of course, using veal, lamb and other shanks. But […]

Cappone Farcito al Forno

Serving: 8 Print Cappone Farcito al Forno By Great Chefs January 27, 2014 Chef Andrea carefully debones a fat capon, leaving the skin and meat intact, then stuffs it with a savory mixture that includes pork, Italian sausage, Pancetta, and chicken laced with brandy, Marsala, and vermouth. He serves the capon with tortellini. Welcome to […]

Restaurant Information

Phone : 504-834-8583

Address : 3100 19th StMetairie, LA 70002

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