From Michelin-Starred Kitchens to Leading Barilla’s Culinary Vision with Chef Andrea Tranchero

What does it take to carry the weight of Italian cuisine onto the global stage—without losing its soul? In this episode, Paul sits down with Andrea Tranchero, Executive Chef of Barilla for the Asia-Pacific region. With a career spanning Michelin-starred kitchens, luxury brands like Giorgio Armani, and even cooking for Roger Federer, Andrea has lived a culinary life few can imagine. From a 15-year-old apprentice in northern Italy to becoming the face of Barilla across Asia, Andrea shares the discipline, adaptability, and respect for tradition that shaped his career. He explains how Italian cooking’s simplicity can be both its biggest strength and its greatest challenge when introduced to diverse markets across the world. Andrea reveals: The lessons he learned in Michelin-starred kitchens and why they felt like “the army” How he adapts classic Italian dishes for different cultures while staying true to tradition Why ingredients and simplicity will always be the foundation of Italian cuisine Stories from cooking for Giorgio Armani and Roger Federer The challenge of balancing authenticity with market expectations (like carbonara without eggs in Asia!) His two golden rules for young chefs This episode is about more than food—it’s about culture, respect, and carrying tradition into a modern, globalized world. 🎧 Listen now on Spotify, Apple Podcasts & YouTube 📱 Follow us on Instagram: @paulayyash @hospodojo