Andrew Bui is an American Chef from Southern California. His love for food all started when he was 6 and learned how to make grilled cheese and burgers, from his uncle. At home he grew up on his mother's traditional Vietnamese meals, sparking his interest in cooking.

He first attended the University of California for his BA, and moonlighted as a pizza cook. After graduation, Andrew wanted to fulfill his love for the culinary arts enrolled into the Culinary Institute of America, Hyde Park - NY. This led him to a career working at several Michelin starred and World's Top 50 Best restaurants.

Notable cooking experience include: restaurant Daniel - NYC, Ubuntu - Napa, Providence - Los Angeles, the Catbird Seat – Nashville, and the opening team at SingleThread - Healdsburg. Over the years, he has traveled abroad to Europe to intern in renowned establishments in London, Copenhagen and Paris.

For me, cooking is...

Cooking is life, food is everything

I learned to cook at...

Graduate of the Culinary Institute of America - Hyde Park, New York

A cooking secret...

There are many secrets

My menus

Italian, 2

STARTER

All inclusive

Warm Winter Chestnut Soup

Cold Beets, Toasted Pistachio, Aged Balsamic reduction, Mozzarella

Kale Caesar, Meyer Lemon, Parmesan Reggiano

FIRST COURSE

Choose 1 dish

Tagliatelle, Lamb Ragu

Rigatoni alla vodka

Agnolloti in brodo

Wild Mushroom RAVIOLO, Sage, Hazelnut, Brown Butter

Pumpkin RAVIOLO, Sage, Hazelnut, Brown Butter

MAIN COURSE

Choose 1 dish

Wagyu NY Strip Steak, herb garlic roasted potato, salmoriglio

Wagyu Short Rib, Roasted Potato, Horseradish, Italian Salsa Verde

Pastured Chicken Cacciatore, Marinara, Peppers, Oregano

Lamb Rib Chop, sauteed Escarole, Carrots, Salmoriglio

Wagyu Ribeye, Potato, Watercress, Italian Salsa Verde

Pastured Chicken Parmesan

Roasted Chicken, Herbs de Provence, Lemon, Garlic, whipped Potato

DESSERT

Choose 1 dish

Tiramisu

Assorted Gelato/Sorbeti

Citrus Panna Cotta

Apple Tart, Lemon Sorbet, Rosemary

Chocolate Mousse & Olive oil Cake

Asian, family style and plated

STARTER

Choose 1 dish

Raw Oyster, shiso, pickled plum, ginger granita

Yakitori, grilled Marinated Chicken Skewer with Scallion, shichimi pepper, Yuzu

Yakitori, grilled Oyster Mushroom skewers with Scallion, shichimi pepper, Yuzu

Cold Carrot Shooter, Corn, Miso, Chrysanthemum

Blistered Shishito Peppers, Lemon, Salmon Roe Emulsion

FIRST COURSE

Choose 1 dish

Salad of Brassicas, Sesame Dressing

Tomato and Plum Salad, Watermelon Radish, Sesame vinaigrette, local herbs

Little Gems, Avocado, Crispy Rice, Daikon, Citrus Vinaigrette, Furikake

MAIN COURSE

Choose 1 dish

Donabe cooked Juicy Chicken & Rice, Mushroom Dashi, Ginger, Scallion, Togarashi

Grilled NY Strip-loin, Miso, Peas, Asparagus

Whole Roasted Fish, Sichuan Chili, Aromatic Broth, Turnips, with steamed Koshihikari Rice

“Sweet and Sour” Pork, Carrot, Mushroom, Scallion, Grains

DESSERT

Choose 1 dish

Japanese Style Cheesecake

Matcha Strawberry Cake

Tapioca Pudding, Lemon, Blackberries

French / Family Style

STARTER

Choose 1 dish

VICHYSSOISE: chilled potato/leek soup

FRENCH ONION SOUP: beef broth, gruyère cheese, croutons

MARINATED OLIVES: citrus zest, chili

HEIRLOOM TOMATOES: basil, ricotta, crostini

CARROT VELOUTE: warmed soup, coriander, parsley, curry

FIRST COURSE

Choose 2 dishes

BOSTON LETTUCE: dijon mustard vinaigrette

CARROT SALAD: grated, lemon Dijon vinaigrette, parsley

ROASTED BEET SALAD: whipped horseradish cream, mignonette, toasted pecan, herbs

CHICORY SALAD: avocado, walnut, bleu cheese

SEARED SCALLOP: citrus, beurre noisette, hazelnut, thyme

OYSTERS: prepared raw, cucumber, lemon, mignonette

MAIN COURSE

Choose 1 dish

ROASTED CHICKEN: herbs de Provence, lemon, garlic, Pommes puree

PORK CHOP: bone-in, sauce charcutière, capers, potato purée

STEAK AUX POIVRES: Steak, cognac pepper sauce, potato

TROUT ALMONDINE: brown butter, lemon, toasted almonds, capers, rice

DESSERT

Choose 1 dish

Arborio Rice Pudding, vanilla, lemon

Chocolate Mousse

Creme Caramel

Mediterranean / Greek, Family Style

STARTER

All inclusive

Spread: Charred Eggplant, Babaganoush

Spread: Traditional Tzatziki

Spread: Chickpea Hummus

Served with Crudités and Warm Pita Bread

FIRST COURSE

Choose 1 dish

Romaine Lettuce, Cucumber, Olives, Mint, Dill, Lemon Vinaigrette

Marinated Beets, Feta, Pistachio, Parsley and Dill

Traditional Greek Salad: Tomatoes, Cucumbers, Red Onion, Feta, Olives, Oregano, dressed in Olive Oil

MAIN COURSE

Choose 1 dish

Whole Roasted Sea Bream (or similar fish), lemon, oregano, parsley, potatoes

Lamb Shawarma, pomegranate, lemon herbed couscous

Whole Roasted Lemon Garlic Chicken, thyme, rosemary, potatoes

Slow Cooked Beef Tagine, chickpeas, carrots, dried apricot, herbs and couscous

DESSERT

Choose 1 dish

Revani: Lime Honey Semolina Cake

Rizogalo: Cinnamon Rice Pudding

Chocolate Za'atar Halva

Italian / Family Style

STARTER

Choose 2 dishes

Marinated Olives, citrus zest, peppercorn, fennel

Cold Beets, pistachio, balsamic, goat cheese

Prosciutto and mozzarella

Heirloom Tomatoes, burrata, basil, balsamic, olive oil

White bean, bruschetta, sun dried tomato, anchovy, chives

Kale Caesar Salad, breadcrumbs, lemon, parmesan reggiano

Wild Arugula, lemon, black pepper, parmesan reggiano

FIRST COURSE

Choose 1 dish

Penne alla Vodka

Rigatoni all'arrabbiata

Spaghetti al pomodoro

MAIN COURSE

Choose 1 dish

Chicken Parmesan

Wagyu NY Strip Steak, herb garlic roasted potato, salmoriglio

Roasted Salmon, wilted spinach, pine nut, currants, salmoriglio

Eggplant Parmesan

Bone-in Pork Rib Chop, cipollini onion agrodulce, balsamic

DESSERT

Choose 1 dish

Lemon Cheesecake

Tiramisu

Assorted Gelato

Show me more

Chef Andrew's reviews

4.83

•

2 services

I hired Andrew to make Mother's Day extra special for my wife (mother of my two kids) and mother. That is exactly what he did - it was the most memorable Mother's Day we've ever had. I will definitely be hiring him again in the future!