Interview with Head Chef Andrea Moccia

Why did you become a chef? What does cooking mean to you? How did it all begin?

“When I finished school, I often spent time with my aunts, who were excellent cooks. They baked cakes, made pasta, and prepared all sorts of things, and I helped them.

Cooking, for me, is my way of breaking free – and above all, it’s the satisfaction I feel when I prepare something for someone who truly appreciates it. That brings me joy.

In the beginning, it was all about the feedback I got when trying new things. As a child, I came home and did little ‘experiments’ with food. Step by step, I found my own way.

Even today, I’ve never felt like I’ve ‘arrived’. I still want to discover new things, learn more, and I never feel finished. That constant curiosity is what drives me every day to create new dishes.”

You’re originally from southern Italy. Where exactly are you from, and how have your roots influenced your cooking?

“Yes, I’m from southern Italy – from Naples, to be precise. And apart from the accent, what has stayed with me most is the taste – bold, decisive flavours. I also brought with me a deep appreciation for good, genuine ingredients.
In the south, cooking is easier – even a simple tomato salad tastes completely different there. The mountains, on the other hand, offer many ingredients, but you have to learn how to work with them.
In my twenty years here in South Tyrol, I’ve learned above all how to manage ingredients well, since they’re not available fresh all year round. A kitchen that relies solely on local products is a bit more limited, even though the quality is very high. Storage is the biggest challenge.
Here, I’ve learned from the South Tyroleans how to preserve food for the winter. In spring and summer, nature gives us wonderful fresh products – blossoms, herbs, roots, mushrooms, fruits. The variety is incredible.”

Your philosophy can be summed up as “culinary clarity” and “respect for originality.” You also say: “Cuisine must be a tribute to nature.” What does this purism look like in practice, and how do guests experience it?

“Clarity, to me, means taking what is one’s own and presenting it authentically. I use as many local products as possible. If certain ingredients aren’t available in sufficient quantity, I explain that openly to guests and complement them with carefully selected products from around the world that fit our local cuisine.
Guests experience this purism through the conscious selection and combination of ingredients – and especially in the special menu that focuses on local products.
Regionality, sustainability, and seasonal ingredients are essential. In spring and summer, it’s easier to find enough fresh ingredients for a gourmet menu. In winter, we turn to fermentation and preservation, though it becomes more challenging toward the end of the season, as winter lasts longer than spring and summer.”

Why are local products important in gourmet cuisine?

“Local products are vital because they help support local farmers, fishermen, and meat and vegetable producers. Unfortunately, fewer and fewer young people want to pursue these professions – which could become a problem in the future.
That’s why we want to support existing producers, so we can continue to have excellent local products in the years to come.
Beyond the environmental aspect – the idea of zero-kilometre sourcing – it’s about giving producers an economic perspective. And maybe also showing young people that, while these jobs are demanding, they can also be deeply fulfilling.”

Does water quality play an important role in gourmet cooking?

“Yes, water is fascinating and fundamental. I once did a project where I used water as a flavour carrier – for example, in sorbets. Even though water seems tasteless, it influences vegetables, meat – everything it touches.
Water is alive; it moves. Even if you let it stand, it still changes. That ‘life’ affects the ingredients. That’s why water in the kitchen is just as essential as it is in life itself.”

Do you agree with the saying “Cooking is an art”?

“Yes and no. Cooking can be art, but I see myself more as a craftsman. The result is immediately visible and tangible. Of course, presentation matters – but at the core, I remain a craftsman who uses aesthetic elements.”

Fazit: Head Chef Andrea Moccia stands for a cuisine that is elegantly minimal yet full of authenticity. His journey from the culinary heritage of southern Italy to the alpine gourmet world of South Tyrol is marked by respect – for nature, for producers, and for his guests.