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Worlds Converge In Andrea Spagoni's Finestra 

The award-winning Italian chef brings a fantastic fusion of flavors that encompass the home cooking of his native Turin to the global hotspots his travels have take

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Metro.Style Team

<p>For over seven years, Finestra has been a bastion of superb Italian fine dining in Manila. Tucked away in its little corner of Solaire Resort, this is where you headed if you craved the kind of modern Italian cuisine that wasn’t stuffy yet showed deep respect for tradition. Not to mention the fantastic steaks and the signature cocktails… superb. </p><div><br/></div><p>But even the best establishments need a little spiffing up every now and then, and Finestra chose to do so with great savvy, by bringing in Michelin-starred Chef Andrea Spagoni to be the new chef de cuisine. A few months later and we say, it was a masterstroke. </p><div><br/></div><div style="text-align:center"><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2FFinestraAtSolaire%2Fposts%2Fpfbid0rvksyL1PCcUEAuBSCVXykj8dW7KkTgecs1qk86RTVcK3mB9JpCL4eGuRi3xso51il&amp;show_text=true&amp;width=500" width="500" height="717" style="border:none;overflow:hidden" scrolling="no" frameBorder="0" allowfullscreen="" allow="autoplay; clipboard-write; encrypted-media; picture-in-picture; web-share"></iframe></div><div><br/></div><br/><p>What Spagoni brings to Finestra is an intuitive blend of modernity and tradition. He knows how to take a creative approach while remaining true to the essence of Italian cuisine in all the glorious richness of its flavors and textures. You’ll see what I mean in such simple dishes as Tonno Crudo, made with the freshest bluefin tuna ‘chutoro’ tartare with radish and a citrusy dressing.  Or the Branzino, or Mediterranean sea bass topped with broccolini with a fisih stew sauce that will make your taste buds dance with joy.</p><div><br/></div><div style="text-align:center"><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2FFinestraAtSolaire%2Fposts%2Fpfbid02VffXFnPuYm64iqUMQUEQB5xRVGhbWy25NnUWjFp3cV6rqyG6MLzVVGk8eeCGQbSMl&amp;show_text=true&amp;width=500" width="500" height="698" style="border:none;overflow:hidden" scrolling="no" frameBorder="0" allowfullscreen="" allow="autoplay; clipboard-write; encrypted-media; picture-in-picture; web-share"></iframe></div><div><br/></div><p>The chef’s signature dishes owe their masterful craftsmanship to his long odysseys in kitchens all over the world. He began his 20-year-career in his grandmother’s kitchen where, as a ten year old, he began to learn and experiment with the ingredients and techniques of his native Turin. </p><div><br/></div><p>That young boy grew into a chef who has traveled through many continents, each experience adding to his expertise and natural flair. A brief glance through Chef Andrea’s resume sounds like a bucket list of restaurants you want to dine in before you die: Rossini in Florence, Le Siepi in Turin, Nobu Parklane and Udon by Nobu. By 2010, he was reaping wide praise as executive chef and co-owner of Pier Bussetti, the restaurant where he was instrumental in earning One Michelin star. </p><div><br/></div><p>In 2011, Chef Andrea arrived in Asia, moving to Hong Kong’s Domani Ristoranti where he seduced unsuspecting Asian diners with his clever reinterpretations of Italian cuisine. He would whip up Italian classics with lots with local flavor.</p><div><br/></div><div style="text-align:center"><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2FFinestraAtSolaire%2Fposts%2Fpfbid0SR4RBmEBqyUvJUdjDCRkp3NUiJAoVW5qMYzQZGXVmZeyNWDxmA754ZFdWDuzv2kZl&amp;show_text=true&amp;width=500" width="500" height="697" style="border:none;overflow:hidden" scrolling="no" frameBorder="0" allowfullscreen="" allow="autoplay; clipboard-write; encrypted-media; picture-in-picture; web-share"></iframe></div><div><br/></div><p>By January 2023, Chef Andrea was at Finestra. “I still feel very green here in Manila,” he admits, explaining that he felt the need to face a new challenge in a new market. “There are few differences that I found here in Manila compared the other places I lived in or visited before. Nevertheless, I enjoyed the process on getting use to the local taste while trying to bring a more authentic Italian taste.”</p><div><br/></div><p>His process in creating signature new dishes is one that involves a lot of trials, discoveries, and learnings, he explains. And this is what he’s doing in Manila now. We can expect even more delectable new dishes to enliven Finestra’s well known menu. And all while fulfilling this ethos: &#x27;At Finestra we aim to treat and cuddle our guests in order to let them live an unforgettable experience, good food and an attentive service and an outstanding ambiance all blended in one.&#x27;</p><div><br/></div><div><em>Finestra, G/F Solaire Resorts &amp; Casino, Parañaque</em></div><div><br/></div>

The award-winning Italian chef brings a fantastic fusion of flavors that encompass the home cooking of his native Turin to the global hotspots his travels have taken him