Italian star chef Andrea Spagoni’s next stop on his global culinary adventure: Manila | Lifestyle.INQ

OCTOBER 27, 2022

Finestra Italian Steakhouse is the chef’s new HQ as he marries authenticity and localization in his dishes


Among Asia’s largest and busiest cities, Manila may take pride in being one of—if not the most—culturally diverse cities around. As a melting pot not only of various neighboring Asian influences but that of the entire world, it is unsurprising then to find seasoned globetrotting chef Andrea Spagoni on our side of town.

Andrea Spagoni
Branzino (Mediterranean sea bass)

He is the newest lead chef at Finestra, Solaire’s Italian steakhouse. Having been trained at the best and bustling kitchens in London, Florence, Turin, New York, and most recently, Hong Kong, Spagoni has a wealth of experience to bring into the Manila food scene. And it shows—because many of the kitchens he has spent time in have earned the prestigious and much-coveted Michelin stars. 

Andrea Spagoni
Tonno Crudo (Bluefin tuna belly tartare)
Andrea Spagoni

While Spagoni can boast of having worked with various diverse food cultures in his many years of experience, his current role at Finestra allows him to dig even deeper, to take inspiration from a food culture close to his heart: authentic Italian cuisine.

Having been raised in the historic city of Turin, Italy, Spagoni’s first brush with Italian cooking was through his grandmother. Witnessing and learning about Piedmontese culinary tradition through her, he developed his love for cooking and Italian cuisine. Thus, Spagoni now carries that tradition with him wherever he cooks—especially now at Finestra. 

Andrea Spagoni
Signature Gelato

Spagoni’s explorations in kitchens across the globe give us a hint into what to expect at Finestra, both in the form of flavor influences and in the potential of his creations inspired by the new city under his belt. 

Oysters on Ice

Each dish coming out of the kitchen helmed by Spagoni guarantees a touch of authenticity in its cooking techniques and in the careful selection of ingredients. Although importing Italian ingredients proves to be a challenge, Spagoni uses this as an opportunity to further hone his creativity. At Finestra, this means finding and making use of the best and highest quality ingredients available, and seeing which techniques can be best applied to recreate the essence of traditional Italian dishes he grew up with, thus resulting in innovative plates that not only burst with the rich flavors of Italy, but also remain palatable for Manila’s discerning diners.

Grilled Tiger Prawns

While Finestra takes pride in being a steakhouse, its seafood selection is not to be missed—especially when they’re done by the hands of chef Spagoni. The tonno crudo, a delectable bluefin tuna belly tartare, makes for the perfect, appetizing canvas on which you can start your meal. Lay on the grilled tiger prawns, a sure hit locally, or let the flavors of the sea do the talking with the expertly prepared oysters on ice. Of course, Spagoni’s Italian heritage also shines through with the thick ring pasta, and calamarata. 

Zuppa D’Aragosta (Australian rock lobster bisque)

Finestra also boasts an open show kitchen, where one can witness the creative chops of Spagoni and his team. 

Experience culinary creativity and global food culture right at your table. For reservations at Finestra Italian Steakhouse, visit the  Solaire Resort Entertainment City.

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