Andrew Lunardi is the young, daring pastry chef at Lemelæ restaurant in Gallio, where he fuses sweet creativity with the rugged soul of his mountainous homeland.
Andrew Lunardi
CREDITS
Talent: Andrew Lunardi
Photo: Treelab
Hailing from the Altopiano di Asiago, his culinary journey, from an alpine ski jumper to a protégé in Norbert Niederkofler’s kitchen and then a Nordic-inspired innovator in Sweden, imbues his desserts with a rare depth and authenticity.
At Lemelæ, dessert is not an afterthought but a continuation of his terroir-driven vision. Andrew channels techniques like fermentation, smoking, and minimalism, learned during his Nordic explorations, into creations that celebrate local raw ingredients in unexpected ways. He treats each dish as a storytelling medium: a collaboration between the simplicity of the alpine environment and his refined craftsmanship.
Minimalist in presentation yet bold in flavor, Andrew’s desserts mirror the evolving, season-driven tasting menus of Lemelæ, rooted in territory, elevated by technique. His work encapsulates a fresh generation of chefs who bridge tradition and experimentation, delivering moments of genuine connection through the sweet finale of a meal.
