Sheraton Manila Hotel is proud to introduce its new Executive Chef, the culinary virtuoso Andrea Burzio, alongside the launch of Pranzo & Cena: Italian Family Feasts, a remarkable culinary journey that is set to transform the city’s dining scene.
Chef Burzio’s culinary journey is a captivating narrative. It begins with his role as the Executive Sous Chef at Sandy Lane Barbados, elevating it to receive a prestigious 5-Star Forbes inspection rating, making it the best fine dining restaurant in Barbados.
Next, his culinary adventures took him to Shangri-la Kowloon Hong Kong. His dedication and leadership played a pivotal role in earning Angelini a place among the Top 100 city restaurants in Hong Kong for two consecutive years.
Chef Burzio’s voyage continued at Acqua, Shangri-La Hotels and Resorts Mactan, where he managed Acqua Restaurant and the VIP Ocean Club Lounge. Here, he orchestrated breakfast, lunch, dinner, poolside service, and cocktail hours, serving between 300 to 500 meals daily.
In Aix En Provence, France, he took charge of a 45-seat demigastro restaurant and worked as an executive consultant for a new tapas bistro project. His role extended 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.
Chef Burzio’s journey also led him to Thailand and Myanmar, where he served as the Head Chef for Zanotti Group. In this role, he managed Italian fie dining restaurant Seasonal Restaurant in Khao Yai National Park. His responsibilities then extended to oversee the opening of another fine dining Italian restaurant in Yangon, Myanmar, where he supervised and trained a team of young chefs, ensuring quality control and adherence to executive chef standards.
Finally, Chef Burzio’s journey led him to the prestigious La Barrique restaurant, where he worked closely with Michelin-starred Chef Gallo. This chapter of his career involved mastering the art of slow cooking, mousses, espumas, and advanced food preparation techniques.
His first project in Sheraton Manila Hotel is Pranzo & Cena: Italian Family Feasts, an unparalleled culinary experience that celebrates the rich flavors of Italy. Inspired by the warmth of Italian family traditions, this dining experience aims to elevate communal moments, fostering stronger ties among family and friends.
Drawing from his extensive culinary journey and passion for authentic Italian cuisine, Chef Burzio has curated a menu that takes guests on a tantalizing journey through Italy’s most exquisite flavors. Pranzo & Cena will be available from Monday to Saturday, from 6:00 pm to 9:00 pm. Weekday dining is priced at P3,200 net per person, while weekend dining is offered at P3,500 net per person.
