The scent of the sea and the glisten of freshly caught fish instantly transport Chef Andrea Migliaccio to the sun-dappled shores of his childhood in Campana, southern Italy. He fondly refers to his memories of those unhurried, carefree days as an amarcord – that evocative Italian word, popularised by renowned filmmaker Federico Fellini, that captures the essence of a nostalgic recollection, a tender, almost dreamlike return to the past. For Chef Andrea, the ocean is a poignant reminder of the sweetness and simplicity of life’s happy moments.

Having grown up by the water, the ocean soon became his teacher, and his grandmother’s kitchen his classroom. From the moment he stood beside her, his tiny hands eager to help with family meals, seafood and fish were woven into the fabric of his earliest memories. Sunlit lunches, bustling dinners, and the comforting rhythm of family gathered around a table shaped his most cherished moments.

Those aromas, the vibrant flavours, moments of shared laughter, and whispered wisdom weren't fleeting; they moved him deeply, sparking a fascination that burned brighter with each passing year. They ignited a fire, a passion that ultimately led him to where he is today, a Michelin-starred Chef, still chasing the magic of those childhood kitchens and the allure of the sea.

Now, as Executive Chef at Jumeirah Burj Al Arab, Chef Andrea has crafted countless dishes, each a testament to his skill and artistry. Yet, among them all, one holds a special place in his heart: the Elica.

“This dish holds great energy and character,” he reflects, “with an intense and balanced flavour. It is a combination of several of my favourite ingredients and carries you on a journey around the world, mainly by sea.” The dish was conceived as a bridge between the aquarium of L’Olivo at Al Mahara in Dubai and L’Olivo at Jumeirah Capri Palace, where he oversees the culinary offerings, lending his expertise alongside Executive Chef Salvatore Elefante. “When I prepare this dish, I am very focused, and I like to think that I can transfer a bit of the culinary tradition that shaped me, to those who taste it.”

The recipe is an ode to Chef Andrea's hometown. The use of bronze-drawn dry pasta, its distinctive shape cradling the flavours, combined with the mantecatura—a rich, emulsified sauce—featuring a medley of succulent seafood including rockfish, and delicate sea-bed fish, makes it unique in taste and variety.

“The Mediterranean, with its rich and storied culinary traditions, forms the bedrock of my cuisine," he says. "It is a foundation upon which I love to experiment, always with the deepest devotion and utmost respect. I wanted this dish to be a distillation of all the flavours and aromas that graced our table at home," he explains. "The bronze-drawn pasta is a tribute to my region, Campana, in Southern Italy. The lobster and seafood, gifts from the Mediterranean Sea. And the rockfish, tomatoes, and vegetables, a celebration of the local bounty of the UAE.”

Chef Andrea’s life and work ethic are inextricably linked. Both are built upon the same cornerstones: unwavering commitment and boundless passion. These have been his guiding principles ever since he was that small boy, standing beside his grandmother in her kitchen. “And I can honestly say that, though the path has been paved with effort and sacrifice, these principles have ultimately brought me immense satisfaction,” he reflects.

This Elica represents a culmination, a moment of triumph during Chef Andrea's journey to achieving the title of Capri’s only two Michelin-starred Chef, embodying his—and our—commitment to constant evolution and improvement. But even as it marks this achievement, it simultaneously ignites the spark for what's next. This dish isn't an end point, but a powerful beginning—it serves as a springboard, a launchpad propelling Chef Andrea toward new horizons.

Let Chef Andrea’s exquisite cuisine transport you to the scents of the sea, the taste of fresh fish, and family gatherings with Jumeirah Capri Palace and Jumeirah Burj Al Arab.