WORN BY Andrea Godi
Exploring taste, territory and passion with Andrea Godi – chef in the heart of the Tuscan countryside.
"Studying the subject is important, because without a solid foundation you can’t really build anything. But just as important are imagination and putting something of yourself into what you do, personalization is key."
Andrea Godi works as a chef at the Relais & Châteaux Il Borro. Inspired from a young age by his grandmothers, Andrea turned his passion for cooking into his profession. The use of high-quality raw ingredients, geometry, and color are recurring elements in his dishes. Read his interview to learn more about Andrea and his work.
Introduce yourself: what do you do and when did you decide this would be your path in life?
My name is Andrea Godi, I’m 31 years old and I’m a chef.
Since elementary school, I’ve always known I wanted to become a chef. Maybe it was from watching my grandmothers cook, or something else, but I’ve always had that idea in my head.
Who were your role models and who inspired you?
At the beginning, my greatest role models were my grandmothers, because I used to watch them cook and that’s how I became passionate about food, just by spending time with them. Later on, I had many other role models, especially the mentors I worked under. Each of them inspired me in their own way and left something with me.
What does a typical day look like for you?
My day usually starts around noon. In the afternoon we prepare the mise en place. Afterwards, we chefs also have dinner, of course. We then hold a short briefing between the dining room and the kitchen to discuss the clientele and any potential issues that might arise during the evening. Finally, we begin service, which usually ends around 11 p.m.
What is the greatest satisfaction in your work?
The biggest satisfaction comes when a guest stands up, comes into the kitchen, and tells us they’ve had a wonderful meal. Or when they compliment you directly, or when you stop by the tables and hear that they’ve had a great time. That’s the true reward—in the end, that’s what really matters.
Do you remember the first dish you ever cooked?
I think so. At home, it was either lemon scaloppine or white wine scaloppine, a recipe I took from a culinary school book. They turned out terrible—absolutely awful! I made a complete mess in the kitchen and the result was not good at all. But the important thing is always to improve.