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

Amour III

STARTER

Choose 3 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

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

DESSERT

Choose 2 dishes

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

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

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

Seafood Delight 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)

Japanese potato creamy lobster soup served with sourdough and furikake butter

Seafood croquette with tobiko and yuzu aioli

Pineapple tuna ceviche with avocado and tostada with salsa macha

Eel taco with pico de gallo and pickled onions

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 2 dishes

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

Seafood Delight 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

Seafood Delight I

STARTER

Choose 1 dish

Charred edamame with smoked maldon salt

Miso soup with mushrooms, seaweed and scallions

Shishito peppers with spicy aioli and lemon

Grilled miso carrots with edamame hummus

Vegetable Gyoza with chili crisp and ponzu

Spicy Fried Tofu, Avocado Relish, Fresno Chili

Cauliflower Tempura, Smoked Chili Aioli, crispy onions

Fried vegetable egg rolls with oyster sauce aioli

Cauliflower ceviche served with tostadas and salsa macha

FIRST COURSE

Choose 1 dish

Salt massaged raw eggplant salad with miso dressing topped with pomegranate

Seaweed and ginger salad

Wood ear mushrooms salad and shaved carrots

Japanese cucumber salad with cilantro and mint

MAIN COURSE

Choose 1 dish

Curried udon noodles with Grilled chicken

Stone Bowl beef rice with assorted vegetables

Chicken ramen bowl with chili oil

Miso Skirt steak with grilled asparagus and sweet potatoes topped with asian chimichurri

Tuna sushi maki roll with oyster sauce, citrus aioli, cucumber, jalapenos

Pan fried Fish of the day with sticky rice and grilled zucchini topped with ponzu sauce

DESSERT

Choose 1 dish

Green tea creme brulee with strawberries

Gelato with sesame brittle

Cheesecake with grilled peaches

Sorbet of the day with togarashi and honey

Soy milk ice cream with poached pears and black sesame

Mochi of chefs choice with a soy glaze reduction and berries

Latin Fiesta III

STARTER

Choose 3 dishes

8.chefs surprised item

9.chefs special of the day

1.Grilled bread with smoked salmon and everything bagel seasoning topped with salmon roe

2.Aguachile cucumber shrimp with tortilla chips

3. Salmon sashimi with burnt onion aioli

4. Korean beef tartare , yuzu mustard, pickled mushrooms, shallot, capers served with sourdough and gochujang butter

5. Ahi tuna Nigiri with miso and oyster sauce

6. Local Charcuterie and cheese

7. Gougere with whipped honey ricotta topped with tobiko

FIRST COURSE

Choose 1 dish

5.chefs surprised item

1.asparagus fennel orange salad with lemon mustard dressing

2.mixed greens, tomatoes, olives, Manchego and sherry vinaigrette

3.arugula, orange, pickled beets, lemon ricotta and sunflower seeds

4.frisee salad with shallot champagne vinaigrette topped with herbed goat cheese and radishes

MAIN COURSE

Choose 1 dish

1.Squid ink pasta with seared scallops

2. Filet mignon with creamy Brandy sauce, Mashed potatoes and asparagus

3. Pan seared fish of the day with blue cheese sauce served with green beans and mashed potatoes

4. Chefs surprised item

5. Grilled chicken with herbed butter and sweet potato puree topped with Broccoli

6.chefs special of the day

DESSERT

Choose 2 dishes

1. Churro with dulce de leche

2. Red wine poached pear with creme anglaise topped with almonds

3. Apricot glazed tart topped with berries

4. Chocolate cake with gelato

5. Molten lava cake with cinnamon whipped cream and matcha spice

6.chefs surprised item

7. Chef's special of the day

Latin Fiesta 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

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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.