With over 15 years of international culinary experience, Chef Andrea Burzio brings a world of expertise and innovation to Sheraton Manila Hotel. Beyond his culinary prowess, Chef Andrea embodies a dynamic, energetic, and passionate approach to the dining experience. His philosophy revolves around a hands-on, proactive approach, where every meal becomes an extraordinary event.

Prior to joining Sheraton Manila, he was the Executive Sous Chef at Sandy Lane Barbados, an iconic luxury resort in the Caribbean, where he not only oversaw the Fine Dining Restaurant Acajou but elevated it to receive a prestigious 5-Star Forbes inspection rating, making it the best fine dining restaurant in Barbados.

Culinary adventures took him also to joining two Shangri-La properties—Shangri-la Kowloon Hong Kong, where he started as the Chef de Cuisine in Angelini, a fine dining restaurant, and, as Head Chef at Acqua Restaurant in Shangri-La Hotels and Resorts Mactan.

As an Executive Consultant in Aix En Provence, Franze, Chef Andrea developed his role beyond the culinary realm, as he provided culinary vision, managed back-of-the-house operations, selected menu items, recruited and trained a high-caliber team, and handled purchasing, inventory control, and menu research and development.

Earlier years led him to Thailand and Myanmar, where he served as the Head Chef for Zanotti He also explored a unique avenue as the Senior Sous Chef onboard one of the three ships of Uniworld Boutique River Cruise Collection, a company operating a fleet of 21 river cruising cruise ships along the rivers of Europe, Russia, Egypt, South America, and China.

He had previously been with gourmet restaurants and boutique hotels in Italy, France, Switzerland, In his earlier years, he was trained by Chef Stefano Gallo of the Michelin-starred Italian restaurant, La Barrique in Italy.

Chef Andrea grew up in the northern Italian city of Turin, and his cooking is heavily influenced by the Piedmont region’s rich geography.