Andrea Branca, between Italian tradition and Geneva’s high standards
Andrea Branca grew up surrounded by Apulian cuisine and the love of good food passed on by his father. Several members of the family have embraced the restaurant trade as a matter of course. However, Andrea began by studying architecture, before realizing that he belonged elsewhere. So he enrolled in a hotel management school and took his first steps alongside his father.
From a small café to haute cuisine
After completing his studies, he moved to Switzerland and started out in a small café in Vessy, before joining the kitchens of Le Molino. Driven by a desire to discover the world of haute gastronomy, he took intensive French courses that opened the doors to Le Flacon in Carouge, where he worked as a commis. Starting from scratch, yes, but in a gourmet restaurant, just as he had dreamed. Hard-working, he climbed the ladder to become sous-chef.
He then moved on to the Café des Banques, where he continued his adventure with chef Yoann Caloué as second chef. He spent eight years at his side before looking for a new adventure with a calmer pace, conducive to building a family life. It was then that he met Florian Le Bouhec for the Dorian project. Andrea was familiar with this emblematic Geneva landmark, and was immediately excited by the idea of participating in its revival. Today, he is proud of what they have built together.
Simple, fair and respectful cooking
The essential elements that guide his cooking: the season, the product, the taste. Andrea attaches great importance to his choice of suppliers, with whom he exchanges a great deal. “As long as the product is fresh and well processed, there’s no need to overdo it,” he says. His dishes are clear, meticulous and respectful of each ingredient. He likes to combine the technicality of French cuisine with the art of sublimating products, typical of the Italian tradition.
The profiles of Florian Le Bouhec and Andrea Branca are very different, but very complementary. Andrea admires her chef’s experience and knowledge, and the trust he places in her. Together, they confront their ideas, debate and push each other to the limit, until they come up with dishes that bear their dual signatures. A rich collaboration, in which each learns from the other.
Today, Andrea cherishes his place at Dorian. He wants to stay, keep learning, keep progressing, and get out of his comfort zone. His ambition? That Le Dorian continues to grow, that the team evolves together, and that pleasure remains at the heart of every service. To challenge ourselves, start again, and always do better.
