Executive Chef
Born in the countryside of North East Italy, Executive Chef Andrea Rodella has over two decades of culinary experience. His journey began with an internship at the Paul Bocuse Institute in Lyon, France, where he trained in classical French culinary techniques.
Before joining the Park House Team, Chef Andrea held executive positions at several highly-acclaimed restaurants including Piccolo Ristorante, Vivoli Cafe & Trattoria, Ristorante Giallo Zucca and most recently, Olivella, located at Ojai Valley Inn. After just one year into his role as Chef de Cuisine, Olivella became the first and only restaurant between Los Angeles and San Francisco to be awarded the AAA Five Diamonds and Forbes' Four-Star rating.