Chef Andres Dangond

"What is your specialty?" is the question I get most asked. In hopes you see this not as bragging (because I wouldn't say I like talking much about myself), here's the answer I wish I could give every time:

I was born and raised in Colombia and am of French descent, so I've tried to master South American and French cuisines. I've also traveled quite a bit and have been hyper-curious about many cultures and their ingredients and flavors, so I've tried to learn from them as much as possible.

One of the first restaurants I ever worked at was one of the best Italian restaurants in Latin America. I started making carpaccio and antipasti and was given the opportunity to slowly learn to make the dough for the pizzas. Then, even slower, I trained and became, as the Chef liked to say, 'the best risotto maker in the city.' His words, not mine. Again, I'm not bragging.

My travels took me to Barcelona, where I worked at a 100-year-old tapas restaurant and learned to make Tortilla Española, the most amazing Romesco sauce,  and what I believe to be the best Patatas Bravas in Spain.

In Chicago, I had the great fortune of learning modern seafood side-by-side with 3-star Michelin Chef Laurent Gras when his restaurant L2O was open—this is where I discovered I wanted to become a 'Saucier,' a sauce chef. I also had the most incredible and intense apprenticeship at Chef Grant Achatz's 3-star Michelin restaurant, Alinea, where 'perfection' is a low standard. This time in ultra fine dining taught me discipline, focus, and what it takes to be amongst the 'best of the best.'

In Anchorage, Alaska, I boarded a helicopter that took me 200 miles north to a very remote lodge resort where I would be the Executive Chef for the summer. I cooked four-course meals on glaciers for our guests there, made sashimi with salmon fresh off rivers, and grilled halibut caught minutes before. I also learned to cook moose, deer, and caribou. These four months taught me the most about resilience, creativity, and resourcefulness.

I co-founded a popular food truck in Los Angeles that became a full brick-and-mortar restaurant called The Cut, where I dived into the delicious world of American comfort food with burgers and brunch. A few years later, we were named 'Best Burger' and 'Best Brunch' in Orange County. Since then, we've parted ways, but The Cut will always have a special place in my heart.

I joined Middleby, a global corporation that owns some of the most impressive culinary appliances. I was the Executive Chef and Brand Ambassador for Lynx and Josper, two incredible grill brands. My decade-long tenure gave me intense exposure to grilling, smoking, and outdoor cooking—I think it's fair to say I became a 'grill master.' Ok, I just bragged a little.

Throughout the years, I've consulted for several restaurants, which has allowed me to delve into the history of different cultures and understand their culinary foundations and traditions.

At home, I love exploring Korean, Indian, and Iranian cuisines and my hobby in the kitchen has always been baking bread and all sorts of desserts.

So, you see. It is very difficult for me to answer "What is your specialty?" in a short and sweet way. 

I hope this has given you some insight into my career. I've been incredibly fortunate and can't wait to share it with you.