Andrea Giuiliani started his culinary journey as a hotel dishwasher in Venice at the age of 13. Within months his passion for cooking was recognized and he was promoted to third chef - crafting homemade pastas, salads and entrees for tourists and locals, alike. Andrea then traveled throughout northern Italy and worked in various restaurants including Gran Baita, Club Moreno, Da Omar, Mondschein, Al Ponte di Mazzoncini, Cantinetta Lispida and La Grava.
From there, Andrea studied with the President of the Culinary Association of the Veneto region, where he broadened his knowledge of traditional Italian cooking. He then went on to complete one year of Sommelier courses to further develop his understanding of how food and wine complement each other and the dining experience.
Looking for a new challenge, Andrea set his sights on the United States. He moved to the Bay Area in 2005, where he learned how to speak English while working in the Peninsula's finest restaurants.
All of Andrea's rich and varied experiences and culinary achievements are poised to both broaden and enhance the offerings from Piazza D'Angelo's kitchen. He places a strong emphasis on local, sustainable meats and ingredients from purveyors like Niman Ranch, Capay Farm, and Star Route as well as imported artisan products from Italy. By combining the freshest elements of California with the best of Italy, Andrea is committed to bridging the past with the present with every delicious dish he serves.
Andrea brings his love for simple ingredients and Mediterranean-style cooking in to every dish he serves. "I like to express myself daily with my food. My goal is to continue Piazza D'Angelo's legacy as Mill Valley's most beloved kitchen while working to elevate the cuisine to an even higher standard."