Chef Andy Suarez

Private Chef In Chicago

Andy Suarez is a Chicago-based Private Chef/Culinary Instructor with a passion for good food, entertaining, and teaching. From a young age he learned the special relationship he had with food, modeled by his parents and their ability to cook farm to table in a traditional Mexican kitchen. This, along with his 12 years of experience in the food industry and sales/customer service, sparked a desire to connect further with people from around the world in the language we all know best: food.

Andy took these values and invested in his education, ultimately graduating with his Bachelor’s degree in Culinary Management/Arts and continuing his education in different parts of the world. He would go on to work in some of the highest rated restaurants with titles including Culinary instructor, traveling Chef, Private Chef, Culinary Director, Line Cook, Chef consultant, Menu Developer, Caterer and Food Stylist, but something was missing. Chef decided it was time to pursue his own business fueled by his inspiration and ideas. So currently runs a private chef business as well as a traveling Culinary school and cooking classes in his venue.

His main duties include teaching chefs, adults and kids cooking classes.

Chef Andy became well known for his fun, down to earth, and interactive style. Offering both in person and virtual classes, he shares secrets of the trade and techniques from international cuisines. In addition to private cooking classes, Chef Andy provides Corporate Team Building Events, Private Dinners and Fine Dining, and Small Event Catering to the Chicago area. He is classically trained in French cuisine but is very experienced cooking global cuisine. His passion for food and attention to detail is what makes him one of a kind.

For me, cooking is...

A way to show love and connect with others. It's a style of living and embracing the ingredients given to us to create memorable experiences.

I learned to cook at...

I studied Culinary at the Illinois Institute of Art- Chicago and Robert Morris University

A cooking secret...

Don't overthink it. A lot of the times the secret is learning techniques and then you can apply to the rest of the kitchen. Have fun with it :)

My menus

Andy's Surprise II

STARTER

Choose 2 dishes

1.Chef's choice bread, truffle butter, tomato jam and cheese

2.Bacon-wrapped dates with saffron aioli

3. Truffled white bean and artichokes dip with vegetables

4. Cantaloupe and prosciutto skewers

5. Creamy elote with huitlacoche and chipotle lime aioli with homemade queso fresco

6. Charred pineapple and shrimp ceviche tostada

7. Grilled beets with crispy prosciutto topped with pistachios and whipped goat cheese

8.chefs surprised item

9.chefs special of the day

FIRST COURSE

Choose 1 dish

5.chefs surprised item

1. mixed greens, cucumbers, pickled red onions, honey Champagne vinaigrette and sunflower seeds

2.Kale, piquillo peppers, pickled mushrooms and lemon maple vinaigrette

3. Greens, cucumber, tomatoes, bell peppers, olives, feta and Greek dressing

4.Arugula with roasted beets, blueberries and honey citrus dressing topped with goat cheese

5.Kale with olives, cherry tomatoes, feta cheese with lemon olive oi

MAIN COURSE

Choose 1 dish

1.Coq au vin- chicken, red wine, herbs, lardons and mushrooms

2. Honey dill mustard salmon with green beans and puréed sweet potatoes

3.Enchiladas de mole rojo with chicken, steak or vegetables

4.Carne asada with charred salsa verde and black bean purèe and roasted carrots

5.Grilled chicken with lemon herb couscous and roasted zucchini

6.chef's surprised item

DESSERT

Choose 1 dish

6.chef's special of the day

1.Tequila sorbet with tropical fruit and chamoy

2. Apple tart with spiced streusel

3. Lemon flan

4. Pumpkin spice tres leches

Andy's surprise I

STARTER

Choose 1 dish

1.Fried potato and cheese empanadas with spicy aioli

2.beet salad ceviche with tostadas and salsa macha

3.Creamy garlic hummus with carrots and cucumber

4. Charred eggplant crostini with pomegranate syrup

5.Pan con tomate

6. Potato Croquette with smoked aioli

7.charred shishito peppers with ponzu aioli

8. Chefs surprised item

9.chef's special of the day

FIRST COURSE

Choose 1 dish

1.Mixed greens with cucumber, red onion, mint and Greek dressing

2.Romaine lettuce with radishes, avocado, tomatoes and cilantro-lime dressing

3.Mixed greens with red onion, corn, queso fresco and spicy honey dressing

4.chefs Surprise item

5.chefs surprised item

MAIN COURSE

Choose 1 dish

1.Miso Cauliflower steak with polenta and roasted pepper sauce

2.grilled steak with romesco sauce and roasted vegetables

3. Herbed chicken with green beans and roasted potatoes

4. Fish of the day with chimichurri and grilled vegetables

DESSERT

Choose 1 dish

6.chef's special of the day

1. Vanilla creme brulee with glazed berries and dehydrated berries

2.Arroz con leche with candied nuts and berries

3. Gelato of the day with Almond dust

4. Vanilla cheesecake with blueberry sauce

5. Chef´s surprised item

6. Chef's special of the day

Roma I

STARTER

Choose 1 dish

Grilled Italian bread with ricotta and tomato jam

Spinach and mushroom Flatbread

Fried Eggplant with basil pesto aioli

Tuscan garlic white bean dip with crostini

Tomato bruschetta on Italian bread topped with aged balsamic glaze

Broccolini with parmesan and crispy garlic chips topped with extra Virgin olive oil

Garlic cheese bread topped with sundried tomato

Meatless Meatballs with roasted garlic sauce

Antipasto skewers- olives, artichokes, tomatoes, cheese

FIRST COURSE

Choose 1 dish

Caprese salad- fresh mozzarella, basil, cherry tomatoes

Classic Caesar salad- Romaine lettuce, parmesan, croutons

Summer farro salad- farro, mint, cucumber, strawberry , citrus vinaigrette

Mixed greens, pickled beets, red onions, ricotta, sunflower seeds

MAIN COURSE

Choose 1 dish

Chicken marsala

Chef's special of the day

Pan seared cod with salsa verde served with grilled peppers and asparagus

Fresh pasta of the day with vodka creamy sauce

Grilled Skirt steak with polenta and green beans topped with italian chimichurri

Green pea and mushroom risotto

DESSERT

Choose 1 dish

Vanilla gelato With chocolate syrup and Chocolate chips

Chocolate mousse with pistachios

Zabaglione with berries

Italian lemon cheesecake

Fruit sorbet of the day

Zeppole with powdered sugar

Roma III

STARTER

Choose 3 dishes

Tuna crudo with lemon olive oil topped with crispy onions

Lamb Meatballs with roasted garlic sauce

Salumi Arancini with sun dried tomato red pesto

Homemade Italian bread with homemade ricotta topped with wildflower honey and tobiko

Roasted shitake, portobello and oyster mushrooms Flatbread with truffles and Alfredo sauce

Charred octopus carpaccio with burnt onion aioli, fennel and nduja butter

Shrimp Cocktail

Burrata, homemade focaccia, peach jam, prosciutto di Parma, aged balsamic glaze

Lobster bisque with sourdough croutons

FIRST COURSE

Choose 1 dish

Panzella salad - garden cherry tomatoes, bread, shallots, garlic, peaches, shaved parmesan with honey lemon vinaigrette

Garden summer salad- mixed greens, tomatoes, watermelon, aged parmesan, cucumber, sunflower seeds, balsamic dressing

Burrata salad, heirloom tomatoes, smoked maldon salt, Black pepper and basil oil topped with mint

Mixed greens, mandarins, red onions and balsamic vinaigrette topped with pumpkin seeds and goat cheese

Radicchio with oranges, cucumber, fennel, dill, Parmesan and champagne vinaigrette

MAIN COURSE

Choose 1 dish

Lobster pasta of the day with chili crisp and garlic breadcrumbs

Scallop pesto risotto with grilled green beans

Chefs special

Ribeye Steak with truffled butter and creamy potatoes topped with asparagus

Shrimp scampi with spaghetti

Roasted garlic lamb and Italian sausage meat sauce with pasta of the day

DESSERT

Choose 2 dishes

Lemon vanilla creme brulee topped with candied hazelnuts

Chocolate Cake with gelato

Pistachio Nutella cannoli

Strawberry and burnt banana tiramisu

Limoncello Sorbet with calabrian chili spice

Flourless Lava cake with gelato and cinnamon spice

From Here II

STARTER

Choose 2 dishes

8. Chefs surprised item

9.chef's special of the day

1.Chef's choice bread, truffle butter, tomato jam and cheese

2.Bacon-wrapped dates with saffron aioli

3. Truffled white bean and artichokes dip with vegetables

4. Cantaloupe and prosciutto skewers

5. Creamy elote with huitlacoche and chipotle lime aioli with homemade queso fresco

6. Charred pineapple and shrimp ceviche tostada

7. Grilled beets with crispy prosciutto topped with pistachios and whipped goat cheese

FIRST COURSE

Choose 1 dish

1. mixed greens, cucumbers, pickled red onions, honey Champagne vinaigrette and sunflower seeds

2.Kale, piquillo peppers, pickled mushrooms and lemon maple vinaigrette

3. Greens, cucumber, tomatoes, bell peppers, olives, feta and Greek dressing

4.Arugula with roasted beets, blueberries and honey citrus dressing topped with goat cheese

5.Kale with olives, cherry tomatoes, feta cheese with lemon olive oi

MAIN COURSE

Choose 1 dish

1.Coq au vin- chicken, red wine, herbs, lardons and mushrooms

2. Honey dill mustard salmon with green beans and puréed sweet potatoes

3.Enchiladas de mole rojo with chicken, steak or vegetables

4.Carne asada with charred salsa verde and black bean purèe and roasted carrots

5.Grilled chicken with lemon herb couscous and roasted zucchini

6.chef's surprised item

DESSERT

Choose 1 dish

5. Chef´s surprised item

1.Tequila sorbet with tropical fruit and chamoy

2. Apple tart with spiced streusel

3. Lemon flan

4. Pumpkin spice tres leches

Amour III

STARTER

Choose 2 dishes

Chef's Choice Bread: Truffle butter, tomato jam, cheese

Sweet Tomato Savory Tart: Tomatoes, herbs, olive oil, savory crust

Beef Tartare: Quail egg, scallions, shallots, capers, maldon salt

Caramelized Onion Crostini: Onions, herbs, gruyere, figs, honey

Smoked Salmon Brioche: Dill, tobiko, salmon, bread, boursin cheese

Mushroom on baguette with boursin cheese ans homeh

FIRST COURSE

Choose 1 dish

Mixed Greens Salad: Cucumbers, pickled red onions, blue cheese, honey Champagne vinaigrette, sunflower seeds

Endive Salad: Endives, citrus fruit, cucumber, mint, walnuts, mustard dressing

French Salad: Romaine lettuce, blue cheese, tomatoes, crispy pancetta, red onion, red wine vinaigrette

Summer Salad: Mixed greens, strawberry, radishes, snow peas, champagne vinaigrette, candied almonds

Heirloom Salad: Tomatoes, brie cheese, olives, smoked maldon salt, sourdough croutons, pesto dressing

MAIN COURSE

Choose 1 dish

Coq au Vin: Chicken, red wine, herbs, lardons, mushrooms

Filet Mignon: Beef tenderloin, peppercorn assortment, cauliflower puree, herbed compound butter, haricot vert

Scallops: Pan-seared scallops, beurre blanc, caramelized carrot puree, grilled asparagus

Catch of the Day: Fish, herbs, cream, blue cheese, roasted potatoes, zucchini

Lamb chops with grilled zucchini and roasted eggplant puree with pomegrantae and chimichurri

DESSERT

Choose 1 dish

Chocolate Mousse: Mixed berries, chocolate syrup, topped with pistachios

Crème Brûlée: Lemon, vanilla, cream, burnt sugar, dehydrated strawberries

Flourless Chocolate Cake: Whipped cream, apricot jam, chocolate

Summer Tart: Lemon curd, seasonal berries, mint, basil

Poached Pears: Prosecco, star anise, cinnamon, pear, gelato

Izakaya III

STARTER

Choose 3 dishes

Shrimp gyoza with shisho aioli

Sea Scallops, citrus Aioli, Crushed Wasabi Peas and tomatoes

Steak tartare with bonito flakes (Surf and Turf)

Seafood croquette with tobiko and yuzu aioli

Pineapple tuna ceviche with avocado and tostada with salsa macha

Grilled octopus with squid ink aioli topped with a ginger garlic chimichurri

Beef dumplings with truffle aioli and a ponzu chili sauce

FIRST COURSE

Choose 1 dish

Mixed greens, cucumber, cherry tomato, beets, honey lemon dressing and asian pear

Persimmons, orange supreme, plum topped with a shisho honey dressing

Snow peas, carrots, pickled beets, peaches with sesame miso dressing

Tomato and daikon radish salad topped with nori and soy vinaigrette

Arugula and endive Salad with radishes and blood orange drizzled with a rice syrup spicy dressing

MAIN COURSE

Choose 1 dish

Chefs special

Creamy truffled udon with seared scallops

Grilled NY strip steak with Miso butter served with green beans and japanese sweet potato

Salmon Poke bowl topped with assortment of toppings and salmon roe

Eel Maki sushi roll with avocado, scallions, oyster sauce and cucumber

Grilled teriyaki octopus with roasted potatoes and broccolini

DESSERT

Choose 1 dish

Matcha tres leches with whipped cream and berries

Lychee sorbet with togarashi and rice syrup

Bananas foster with japanese whiskey topped with gelato and tobiko

Plantain fritters with miso caramel and smoked berries

Brown butter blondie, soy caramel, ice cream, sesame brittle

Chocolate lava cake with lemon whipped cream

Izakaya II

STARTER

Choose 2 dishes

Ground chicken meatball with teriyaki glaze and sesame seeds

Ahi tuna crudo with scallion oil and avocado mousse

Crispy Fried Eggplant, Jalapeño Honey and pickled red onions topped with sesame oil

Chicken Yakitori Skewers

Pork Japanese BBQ gyoza

Grilled Pork Belly, Miso Mustard, Pickled Vegetables

Crispy tempura shrimp with ponzu aioli and pickled vegetables

Stir fry Broccoli with tofu and garlic

Japanese buns with grilled chicken and pickled vegetables

FIRST COURSE

Choose 1 dish

Shisho and greens salad with edamame with ginger soy dressing

Cabbage and kelp salad with toasted sesame dressing

Green bean and pepper salad with red onions and ponzu dressing

Katsuobushi Caesar and Romaine Salad, Crispy Baguette, Spiced Almond

Root vegetable salad with sesame honey dressing topped with sunflower seeds

MAIN COURSE

Choose 1 dish

Chefs special

Japanese BBQ seared ahi tuna served with sticky rice and grilled vegetable assortment

Crispy Chicken Katsu with asian slaw and mashed potatoes

Pork Miso Ramen bowl with assorted toppings

Shrimp Tempura sushi maki roll with spicy aioli, pineapple, teriyaki, scallions

Ribeye steak With furikake butter and roasted taro root and bok choy

DESSERT

Choose 1 dish

Soy milk ice cream with poached pears and black sesame

Steamed buns stuffed with azuki (bean) paste

Ginger custard with candied pecans

Sorbet of the day with tobiko

Matcha flan with dehydrated oishii strawberries

Fruit tart of the day with sake glaze

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Chef Andy's reviews

4.89

•

10 services

Chef Any was amazing! Thank you!

Chef Andy was awesome. The experience was everything you would want it to be. We had 6 people for a French focused, fine dining style dinner. 5 courses. We easily went back and forth with Chef Andy to tweak it to what dishes we liked and he was great about recommending which ones were standouts. One person was a vegetarian and I thought he did a great job to do a very similar analogous dish for that person so it didn't feel like it was out of left field just to substitute (for example, Mushroom Au Vin instead of Coq Au Vin, beet tartare instead of beef tartare). He showed up on time and slightly early, set up quickly. Food timing was perfect and allowed for us to enjoy the meal and wine between courses (not to fast or too slow). He left the kitchen super clean (even more clean than other chef's I had utilized in the past with Take a Chef). He also was engaging and explained the dishes with great detail but was not overbearing and left us to enjoy our company as well. I think he very much can take cues for how little or lots of interaction you want with the chef. The dishes were super tasty and plated elegantly enough for us to want to take photos. Everything was pretty awesome and I would very much be looking forward to having Chef Andy back at our place again. 5 stars, highly recommended!

Andy is a talented chef who was happy sharing his perspective on food, his recipes, and his background. We had a great evening thanks to him, a very memorable dinner.