Andrea Pio

Andrea Pio – born in 1979 – after graduating from hotel management and various experiences, including seasons in high-level establishments, including a profitable stint in a starred restaurant, arrived at the Gufo Bianco kitchen in 2003 and, within a few years, took over the reins. Since then, his extremely ambitious imprint in blending tradition with new trends has distinguished the recipes on the menu, giving particular emphasis to quality raw materials, thanks to careful and expert selection and accurate processing.