Born in Switzerland, Chef Olivier Andreini completed his culinary apprenticeship at the Hotel Montreux-Palace in Montreux, Switzerland, where he won the Prix d’excellence awarded by La Société Industrielle et Commerciale de Montreux.
After completing his apprenticeship, Chef Andreini continued to hone his skills in restaurants around Switzerland, including L’auberge de L’Onde and L’Auberge du Raisin. After Switzerland, Chef Andreini moved to Vancouver, B.C., Canada, where his experience included owning two restaurants, Le Petit Genéve and La Vaudoise, and becoming the Executive Chef Instructor at the Dubrulle French Culinary School.
Chef Andreini made his next move to New York state’s Hudson Valley region, where he maintained the position of Professor in Culinary Arts at the Culinary Institute of America in Hyde Park, N.Y. for ten years, before becoming the Executive Chef at the Merion Cricket Club, an exclusive private club in Haverford, Pa., for five years.
Currently, Chef Andreini is the Executive Chef of the Country Club of Landfall in Wilmington, N.C., where he utilizes his expertise to create incomparable dishes and run an immaculate kitchen.
A certified judge for the American Culinary Federation, Chef Andreini has also had recipes, techniques, photos and contributing materials published in numerous books for the Culinary Institute of America. His crowning achievement came in 2005, when he became one of only 68 Certified Master Chefs in the United States. Chef Andreini has a worldly view of food and has never turned his back on an opportunity to see food first-hand for what it should be. Since he began cooking professionally, Chef Andreini has visited Sicily, Tuscany, Singapore, Mexico, Japan,
the Philippines and Spain. With all of his training and food experiences, these trips have strengthened his understanding of what great food is.