Born and raised in Milan, Andrea Frizzi inherited useful traits from both parents: From his Venetian mother, a passion for fine Italian cooking; from his Tyrolean father, a respect for hard, honest work.

Andrea graduated with honors from the prestigious Italian Culinary Academy, earning the Distinguished Diploma o Merito by the mayor of Milan as the top graduate in the class. Frizzi then worked in Milan for 12 years in increasingly senior restaurant management positions. As the executive chef at Saint Abroeus, Frizzi cooked for late Pope John Paul II, the late U.S. President Ronald Regan, Russian President Michael Gorbachev and Italian Prime Minister Andreotti, to name a few.

After moving to the U.S. in 1993, Frizzi accepted an Executive Chef post at Bice Restaurant in Washington, D.C. Within a year, he was recognized by Williams-Sonoma as one of country’s most promising tastemakers and named “Best New Young Chef in Washington, D.C. by Dining Digest magazine.

As a sought-after restaurant consultant in the D.C./Baltimore area, Frizzi was exposed to a variety of widespread restaurant issues, including such as overused concepts, neglectful food preparation, unacceptable service, and disrespect for food service in general. From these observations, he saw the need to provide complete restaurant consulting services and in 1996 founded Restaurants Incorporated.

Andrea believes that high-quality food, attentive service, respect for tradition, attention to detail, culinary innovation, and operational efficiency are all fundamental to the success of any restaurant. Frizzi’s new restaurant, Il Posto, relies on fresh local ingredients and a fresh take on traditional Italian preparation. See Il Posto’s reviews in 5280 Magazine and Westword.

“At Il Posto, the ingredients make the menu—which means I am continually looking for quality ingredients to inspire each day’s dining selections. Seattle Fish Company's attention to detail and understanding of my vision for Il Posto has made them a critical resource when it comes to identifying seasonal seafood options that are sustainable, fresh and flavorful.”

– Chef Andrea Frizzi, Owner and Executive Chef of Il Posto