Chef Andrei Stan

Private Chef In London

Born in Naples, over the years I went to Bucharest where my family was, then with my early departure to the Costa Brava where I worked for 2 months with Carme Ruscalleda as an internship, a place which offered me the opportunity to grow as a chef and know my love for cooking. Then I worked for several years in different cruise companies such as MSC and COSTA places where I learned the high volume and extensive knowledge about Spanish, French and Italian cuisine.

I moved to Spain to work with Alberto Chicote in Pan de Lujo, and later in Santceloni, Madrid, 2 Michelin Star.

From there I came to work in the UK with Jamie Oliver, Jamie's Italian Restaurant, ROKA London and as Sous Chef at Brasserie Blanc.

Since then I have always tried to keep myself updated in a path of excellence, trying new concepts every day and applying them to traditional cuisine, which I am passionate about and always respecting the products to the fullest. I love Street food.

For me, cooking is...

It is the way to find myself and express what I think in a tangible way to make people happy

I learned to cook at...

Naples in especially and These Restaurants were my Schools: Sant Pau (***Michelin Star), Jamie Italian, Pan de Lujo and Santceloni (**Michelin Star)

A cooking secret...

Passion, innovation and persistence and giving everything for everything with the maximum respect for the products that I work with.

My menus

Surprise pending

STARTER

All inclusive

Egg and fries

FIRST COURSE

All inclusive

Fries and eggs

MAIN COURSE

All inclusive

Potatoes with fries and eggs

DESSERT

All inclusive

Egg and fries icecream

Mediterranean Experience

STARTER

All inclusive

Moroccan salty lemon hummus, Roasted Red Pepper and Anchovy toast, fried Quail Egg with Xistorra (Basque Chorizo) Manzanilla Olives

FIRST COURSE

All inclusive

Scallops & Grilled Aubergine Pulp, Warm Salad with Wild Rocket, Sundried Tomato Dressing And Clementine Pulp. Burrata and Basil with Lemon Zest Freshly Grated

Mediterranean Red Tuna Tartare with Warm "XXL" Semola Risotto on The Side of Ricotta cheese and Tuna Bottarga

Mini Shish Lamb (Skewer) on a homemade Pita bread with a Very creamy sauce of fresh Mint and Yogurt

MAIN COURSE

Choose 1 dish

Arrabiata homemade Shrimp Ravioli, Chip Garlic And Fresh Oregano

Spinach And Ricotta Cannelloni with Spinach Bechamelle and Ricotta Foam

Sea Bream Loin "Bilbaina Style" (Baked potato disc on the bottom with white onion, and Piquillo Peppers, Fried Garlic, Bay leaf, Olive oil and Xerry vinegar)

Crispy Fried Lamb Chops with Lemon Garlic Sauce, Kalamata Potato Salad and Grilled Green Onion

DESSERT

All inclusive

Creme Broule 2.0

Mexican Experience

STARTER

All inclusive

Original Guacamole homemade, Fried Totopos (Tortilla) Pico de Gallo (Dressed Tomatoe salad) Sour Cream And Classic Mexican set up Toppings

FIRST COURSE

All inclusive

Garlic & Coriander Prawn Tacos with PopCorn Powder In a Blue Corn "Tortilla"

Smoked English Bacon, Cotija Cheese and Mexican Cheddar "Quesadilla" with Truffle Mushrooms on top

Mole Poblano Pig Trotters whit Bone Marron On the Side, Grilled Corn On the Cob, Red Bell Pepper "Pico de Gallo," Fresh Tomatoe And white Corn Tortillas

MAIN COURSE

Choose 1 dish

"Chiles en Nogada" (Green chili stuffed with Pork Meat, Raisins and typical mexican condiments, Covered with white sauce of Nuts and Cream)

"Sea Bream Veracruzana" (Normally with Red Snapper. Classic Stew but with all the flavor of pickles, which we turn into a fine sauce with toppings, served in corn husk)

DESSERT

All inclusive

"Churros con Chocolate" (Crispy !! and Served with classic milk chocolate and white chocolate with Chipotle powder, both for dipping)

Japanese Experience

STARTER

All inclusive

Goma Wakame Seaweed Salad

Steamed Edamame Pods with Sesame oil, Maldon Salt and "Aji Amarillo" Sauce for dipping (Nikkei)

FIRST COURSE

All inclusive

(ALL THESE DISHES WILL BE SERVED TO SHARE IN THE CENTER OF THE TABLE)

Blown Salmon Maki (Roll) with Avocado and Sriracha Japomayonnaise

Prawns & Padron peppers Tempura With Sweet Yuzu Ponzu

Red Tuna And Salmon Sashimi

MAIN COURSE

Choose 1 dish

(EACH PERSON CAN CHOOSE THE DISH 5 DAYS BEFORE THE DATE, OR YOU CAN SHARE ALL THE DISHES TO THE CENTER OF THE TABLE IF YOU WANT)

NOBU Style Salmon Miso

Short Rib Teriyaki

Udon Noodles of Grilled Scallops with Lotus Root in Teriyaki sauce, Tofu and Baby Corn

Angus Beef Tataki & Futomaki WaterCress Salad with Sesame Dressing

DESSERT

All inclusive

Creamy Yuzu Quenelle with Vanilla Jelly & Copper Sugar Crystals

French Experience

STARTER

All inclusive

Breads and Butters (Cafe du Paris, Herbs and Salted) Tapenade Toasts, Comte Cheese & Quincy, Provence Olives and Grapefruit and Roquette Salad

FIRST COURSE

All inclusive

(ALL THESE DISHES WILL BE SERVED TO SHARE IN THE CENTER OF THE TABLE)

Lobster Red And Silver Salad with Beetroot leaves, Baked Beetrot Widges, Fruit Forest Vinaigrette, Sweet and Sour Cherry Compote & Roasted Baguette with Garlic Butter

Oysters Duo: Cold -Seaweed Essence / Warm -Tarragon, Challots and Moscatel Vinegar

Herb Butter Scargots

Classic Steak Tartare & Bone Marrow on the Side With Croutons

MAIN COURSE

Choose 1 dish

Sirloin au Roquefort cheese Sauce & French Fries

Fresh Pickled and Warm Mackerel with Some Vegetables & Turmeric Celeriac Remoulade

Slow Coocked Lamb Shank with truffle Meat Juice & Sweet Potato Parmentier

(EACH PERSON CAN CHOOSE THE DISH 5 DAYS BEFORE THE DATE, OR YOU CAN SHARE ALL THE DISHES TO THE CENTER OF THE TABLE IF YOU WANT)

Grilled Citrics Meuniere Scallops with Grapefruit pulp, and Lemon Grass Mashed Potato And Mustard Cress Salad

DESSERT

All inclusive