Chef Andy Bates

Private Chef In Bay Lake

Andy Bates is a champion of British food and family-style cooking. His love of cooking started at the age of 15, when his holiday job was as a kitchen hand at his local country pub, the Hooden on The Hill in Kent. After finishing school in 1994, he was determined to pursue his love of food and headed to Canterbury College to study catering where he qualified in 1997. During the course, Andy worked, evenings and weekends, at 1-Michelin-starred Reid’s Restaurant in Faversham as a Commis Chef. He went on to spend part of his third year, working for the Fecamp Chamber of Commerce in Normandy, France, at the well-known Frigate and La Plaisance restaurants, famed for its classic regional cuisine and seafood where he also learned fine dining and French.

Following his qualification, Andy was appointed Regional Manager and Head Chef of restaurants of the Hooden Horse Inns (subsequently Business Inn’s PLC) where he worked until 2000. Between 2000-2008, Andy went on to work in media production, ending up as an AD; but he never stopped cooking, working at weekends and evenings at various respected restaurants and bars such as BAFTA and the Light Bar. It was in 2008 that Andy saw a new trend, which was in street food and he started a number of market stalls in London, celebrating great British baking, where he became well-known for selling his award-winning signature cold-raised pies and scotch eggs, along with his famous Victoria Sponges and renowned custard tarts. This ultimately led to him getting his first break on television, thanks to a keen-eyed TV producer.

Andy loves to create modern twists on classic dishes from traditional British to international street food inspired by his travels for his Food Network TV series, ‘Street Feasts’. He is also a regular contributor on the BBC Two series, Food & Drink. Andy has a passion for discovering the places and the people/characters behind the dishes and regularly participates at food festivals and events both in the UK and around the world including, for the first time, the Abu Dhabi Food Festival. His Food Network TV series ‘Street Feasts’, now in its third season, has consistently rated on the channel and also airs on Food Network international channels across the EMEA and Asia.

Andy has become a leading expert on street food and new food trends. He has also written a cookbook offering modern twists on classic dishes and is the founder of catering business ‘Eat my Pies’ which specializes in classic British pies, Scotch eggs; pastry and tarts. Andy lives by the quote "You should always finish on a little bit of pudding". Andy ensures he keeps an active hand in kitchens/catering with residences at friend’s restaurants as well as pop-ups. He is also working across the country on new street food ventures, helping support and guide local small businesses on how to achieve their ambition, across British and world cuisine, inspired by his experience and travels.

For me, cooking is...

A never-ending story, keep learning, listening and enjoying. Be like a sponge and absorb it all!

I learned to cook at...

Mums kitchen, college, France, London, The world... In that order

A cooking secret...

Fewer, better ingredients that are well prepared

My menus

South Florida tasting menu

STARTER

Choose 1 dish

Cheese balls and Apple & chili jam

Salad- Baby greens, candid walnuts, creamy bleu, bacon, radish, herb vinaigrette & everything bagel crumble

Peruvian style Florida Snapper & Mahi Ceviche- 4 citrus marinade, Aji Amarillo, crunchy corn salad

Sesame & miso Cesar salad

Crab with Romaine, Dill Sauce, and Sunflower Seeds

FIRST COURSE

Choose 1 dish

Bluefin tuna tartare- spicy mayo, sesame, shichimi seasoning, crispy rice, avocado tower

Soup- Chilled cucumber, cauliflower & ginger soup with salsa verde & almonds

Key west pink shrimp- lime & cardamom soda noodles, lemon & old bay aioli

MAIN COURSE

All inclusive

Bourbon & maple glazed spare ribs- with smoked corn & herb salad

7 hour sous vide Tri tip steak and spicy cashew dip

Florida Cobia fillet, mango & shaved fennel salad, Basil & cilantro gremolata

Whole roasted chicken, basil & tarragon green goddess dressing, green salad & homemade spicy jalapeño chips

DESSERT

Choose 1 dish

Salted key lime pie

Any dessert you fancy, I’m a trained pastry chef

Mango meringue pots

Sticky chocolate toffee pudding, salted caramel sauce & condensed milk vanilla ice cream

Korean family style complete feast

STARTER

All inclusive

Korean courgette pancakes & dipping sauces

FIRST COURSE

Choose 3 dishes

Korean chili fries- with kimchi, spicy mayo, green onion, cilantro, gochugaru chili flakes (add crab for $5 per person)

Gochujang cabbage & apple slaw- with lime and spicy red dressing

Pickled Cucumbers

Chili cheese fries - Gochujang mayo, sesame & seaweed seasoning, cilantro & green onions

MAIN COURSE

Choose 3 dishes

Korean short ribs

Miso & maple glazed chicken thighs

Korean fried chicken

Buttermilk fried squid & remoulade & kimchi guacamole Tacos

Korean bbq cauliflower lettuce wraps

Gochujang glazed salmon with sesame & seaweed crust, glass noodles

Beef, chicken or tofu Bibimbap bowls

DESSERT

All inclusive

Or any dessert favorite you fancy? Please let me know, I’m a trained pastry chef

* Makgeolli ice cream

Dinner party Tasting menu

STARTER

Choose 1 dish

Beef Carapaccio with truffle oil, aioli, arugula salad

Trout tartare with brown butter & pistachios

Shallot & Fennel tatin with blue cheese & pickled Walnuts (V)

Buratta & Blood Red Orange, Coriander seeds & lavender oil dressing

Baby greens, candid walnuts, creamy Cambozola, pancetta , radish, herb vinaigrette & everything bagel crumble

Shrimp, capers, lemon & brown butter pan sauce on fresh crumpets

Picked Crab, Yuzu & Miso Caesar, Togarashi Panko Breadcrumbs

Endive, Sourdough, cheese & walnut ‘granola’ citrus & anchovy dressing

FIRST COURSE

Choose 1 dish

Pistachio crusted tuna loin, papaya, mango & pickled cucumber salad, salted crunchy corn and Thai dressing

Florida yellowfin tuna Or trout & crab tartare- charred spicy mayo, sesame dressing, avocado, scallions & crispy rice pearls

Sliced Porchetta- tonatto, & fried capers

Garlic & chili Key West shrimp, coconut & shrimp stock, crushed avocado and mango chutney on sourdough toast

Scallops, jalapeño & cilantro salsa, sliced mango & whipped buttermilk

Clams & white beans in Parmesan broth. Parsley & chili

Key west shrimp, coconut & avocado Aguachile

Scallop Crudo, green tomato & honey melon. Basil oil

Ricotta Gnudi on Pea Purée, chopped Buratta, Briwn Butter & Crispy Sage (v)

MAIN COURSE

Choose 1 dish

Pan roasted Grouper, key west shrimp on buttered leeks & lobster broth

Miso Blackened cod, pickled radish

Beef Wellington- fillet wrapped in mushroom truffle deluxe, prosciutto, spinach & puff pastry, salsa verde

Salt baked celery root, beet & cashew puree, Italian spinach (vegan)

Florida Grouper, crispy chicken skin, caramelized shallot puree & kale

Grilled Ribeye, tomatillo & ponzu broth

Roasted Squash on creamed cashews, feta, cilantro, dates & sesame dressing

Beef tenderloin Katsu, white cabbage, yuzu & wasabi mayo

Chicken breast on mushroom & roasted shallots, miso & chestnut broth

Braised Beef Short Rib, Red Wine Jus, Potato Puree, Carrot & Star Anise, Watercress

Turbot with Mussels, Apples, Celery Root & Creamed Cider Sauce

Grilled Duck Breast with Burnt Soy and Ginger Pickle

Braised Lamb Shoulder on Almond tarator, toasted Pine Nuts & Gremolata

DESSERT

Choose 1 dish

Selection of cheeses

Custard pots & rhubarb compote

Pear Tatin & Gorgonzola

Sauternes Custard flan with Armagnac-Soaked Prunes

Lemon tart, Creme fresh & raspberries

Chocolate & yogurt with nut brittle crust. Served with Frangelico

Cambridge burnt cream and orange sable shortbread biscuits

Sticky toffee pudding, salted caramel rum sauce, roasted pineapple & vanilla ice cream

Bakewell tart, Cherries & Creme Fresh

Any dessert favorite you fancy? I’m a trained pastry chef

ButterscotchPanna Cotta, Gingerbread, Blackberries, Gingersnap & Hazelnut Crumb

Salted Caramel & Port Tart- Cocoa & Pecan Nibs, Flaked Maldon Sea Salt

New American lazy lunch to share

STARTER

Choose 1 dish

Endive, pear, walnut & blue cheese salad. yogurt dressing

Crab with Romaine, Dill Sauce, and Sunflower Seeds

Miso & sesame Cesar salad

FIRST COURSE

Choose 1 dish

Roast tomato & taleggio tart

Grilled old bay Key west pink shrimp- lime & cardamom soda noodles, lemon & charred lemons

MAIN COURSE

Choose 2 dishes

Bourbon & maple glazed spare ribs- with smoked corn & herb salad

Roast chicken, green leaves, green goddess dressing, avocado & homemade jalapeño & Parmesan potato chips

Whole bbq baked side of wild salmon on ceder wood with honey & herb crust. Shaved fennel & green apple salad

DESSERT

All inclusive

PB&J frozen pie

Peach Cobbler

Thai/Vietnamese French Steak & fries or Thai-aella!

STARTER

Choose 2 dishes

Spicy red curry peanut peanut dip & crudités

Mini Banh Mi’s- Chicken mousse, pickled carrot & daikon, cucumber & Nước Chấm dressing on toasted brioche

Thai red curry mussels

Green papaya & mango salad add chicken, or shrimp

FIRST COURSE

Choose 1 dish

Crispy tuna & salmon tartare- smoked chili aioli & fish sauce

MAIN COURSE

Choose 1 dish

12 hour sous vide Tri tip steak and cashew nam prik dip, Grilled Key west pink shrimp with garlic & basil. Angry Thai dipping sauce. Chili fries- siracha aioli, Thai bbq sauce cilantro & green onions Or Coconut rice

Thai-aella. Thai style Paella with yellow curry, hom Mali rice, crab, shrimp, scallops, squid and mussels. Grapefruit salad with Chile, Lime, Peanuts, and Coconut

DESSERT

Choose 1 dish

Any dessert you like. I’m a trained pastry chef!

Rice pudding pots

Chocolate mango mousse

Vanilla ice cream with sweet chili & caramel sauce

Japanese menu

STARTER

All inclusive

Goyza & tempura sharing board- selection of dumplings & battered shrimp with ponzu Sauce and dips

FIRST COURSE

All inclusive

Florida yellowfin Spicy tuna tartare- torched spicy mayo, sushi dressing, avocado, scallions and crispy rice

Seafood/chicken or mushroom soba noodle bowls- with spicy sesame & miso dressing- avocado, edamame & pickled cucumbers. Carrot & toasted sesame seeds

Nori crusted scallops on shiitake mushrooms, root ginger and brown sake butter

MAIN COURSE

Choose 1 dish

Chicken, pork or vegetarian baked Katsu- with Japanese brown curry, pickled cabbage & white rice

Miso Blackened cod, pickled radish

Grilled duck with burnt soy and rhubarb ginger pickle

Beef tenderloin Katsu, white cabbage, yuzu & wasabi mayo

DESSERT

All inclusive

Or any dessert favorite you fancy? Please let me know, I’m a trained pastry chef

Fluffy Japanese cheesecake

Lemon tart, Creme fresh & raspberries

South Florida fruits of the sea

STARTER

Choose 1 dish

Bluefin tuna tartare- spicy torched mayo, sesame, shichimi seasoning, avocado & crispy rice

Peruvian style Florida Snapper Ceviche- 4 citrus marinade, Aji Amarillo, crunchy corn salad

Tostados, crab & green apple salad. Avocado mousse & salsa

Crab with Romaine, Dill Sauce, and Sunflower Seeds

FIRST COURSE

Choose 2 dishes

Chili cheese fries - Gochujang mayo, sesame & seaweed seasoning, cilantro & green onions

* Sesame & miso Cesar salad

Soba noodle salad- with spinach, lime, cardamom & Florida Avocado

Mango & cucumber salad

Watermelon & fennel salad, lime & lemongrass dressing

Grilled Key west shrimp- lemon aioli & old bay seasoning

MAIN COURSE

All inclusive

DESSERT

Choose 1 dish

Salted key lime pie

Any dessert you fancy, I’m a trained pastry chef

Mango meringue pots

Classic French tasting menu

STARTER

Choose 1 dish

Gin & beet infused Salmon gravlax, celeriac remoulade, beet, pine nut & tarragon dressing

Classic french beef tartare

Chicken liver parfait, wild blueberry jam & Melba toast

Salad- Baby greens, candid walnuts, creamy bleu, bacon, radish, herb vinaigrette & everything bagel crumble

Endive, pear, walnut & blue cheese salad. yogurt dressing

FIRST COURSE

Choose 1 dish

Sautéed Scallops in honey, lemon & chives on cauliflower puree

Onion & Fennel tatin with blue cheese & pickled Walnuts

Classic French seafood soup

MAIN COURSE

Choose 1 dish

Braised Beef short rib in red wine jus, cerlery root puree, carrot & star anise, watercress

Duck Breast, date & parsnips puree, orange & soy Charred endive, dauphinoise potatoes, port & red wine jus

Coq au Vin

Duck & Pork Cassoulet

DESSERT

All inclusive

Lemon tart & raspberry coulis

Selection of cheeses

Any dessert you fancy, I’m a trained pastry chef

Pear Tatin & blue cheese

French Apple cake & cream fresh

Sauternes Custard flan with Armagnac-Soaked Prunes

South Florida tasting menu

STARTER

Choose 1 dish

Cheese balls and Apple & chili jam

Salad- Baby greens, candid walnuts, creamy bleu, bacon, radish, herb vinaigrette & everything bagel crumble

Peruvian style Florida Snapper & Mahi Ceviche- 4 citrus marinade, Aji Amarillo, crunchy corn salad

Sesame & miso Cesar salad

Crab with Romaine, Dill Sauce, and Sunflower Seeds

FIRST COURSE

Choose 1 dish

Bluefin tuna tartare- spicy mayo, sesame, shichimi seasoning, crispy rice, avocado tower

Soup- Chilled cucumber, cauliflower & ginger soup with salsa verde & almonds

Key west pink shrimp- lime & cardamom soda noodles, lemon & old bay aioli

MAIN COURSE

All inclusive

Bourbon & maple glazed spare ribs- with smoked corn & herb salad

7 hour sous vide Tri tip steak and spicy cashew dip

Florida Cobia fillet, mango & shaved fennel salad, Basil & cilantro gremolata

Whole roasted chicken, basil & tarragon green goddess dressing, green salad & homemade spicy jalapeño chips

DESSERT

Choose 1 dish

Salted key lime pie

Any dessert you fancy, I’m a trained pastry chef

Mango meringue pots

Sticky chocolate toffee pudding, salted caramel sauce & condensed milk vanilla ice cream

Korean family style complete feast

STARTER

All inclusive

Korean courgette pancakes & dipping sauces

FIRST COURSE

Choose 3 dishes

Korean chili fries- with kimchi, spicy mayo, green onion, cilantro, gochugaru chili flakes (add crab for $5 per person)

Gochujang cabbage & apple slaw- with lime and spicy red dressing

Pickled Cucumbers

Chili cheese fries - Gochujang mayo, sesame & seaweed seasoning, cilantro & green onions

MAIN COURSE

Choose 3 dishes

Korean short ribs

Miso & maple glazed chicken thighs

Korean fried chicken

Buttermilk fried squid & remoulade & kimchi guacamole Tacos

Korean bbq cauliflower lettuce wraps

Gochujang glazed salmon with sesame & seaweed crust, glass noodles

Beef, chicken or tofu Bibimbap bowls

DESSERT

All inclusive

Or any dessert favorite you fancy? Please let me know, I’m a trained pastry chef

* Makgeolli ice cream

Dinner party Tasting menu

STARTER

Choose 1 dish

Beef Carapaccio with truffle oil, aioli, arugula salad

Trout tartare with brown butter & pistachios

Shallot & Fennel tatin with blue cheese & pickled Walnuts (V)

Buratta & Blood Red Orange, Coriander seeds & lavender oil dressing

Baby greens, candid walnuts, creamy Cambozola, pancetta , radish, herb vinaigrette & everything bagel crumble

Shrimp, capers, lemon & brown butter pan sauce on fresh crumpets

Picked Crab, Yuzu & Miso Caesar, Togarashi Panko Breadcrumbs

Endive, Sourdough, cheese & walnut ‘granola’ citrus & anchovy dressing

FIRST COURSE

Choose 1 dish

Pistachio crusted tuna loin, papaya, mango & pickled cucumber salad, salted crunchy corn and Thai dressing

Florida yellowfin tuna Or trout & crab tartare- charred spicy mayo, sesame dressing, avocado, scallions & crispy rice pearls

Sliced Porchetta- tonatto, & fried capers

Garlic & chili Key West shrimp, coconut & shrimp stock, crushed avocado and mango chutney on sourdough toast

Scallops, jalapeño & cilantro salsa, sliced mango & whipped buttermilk

Clams & white beans in Parmesan broth. Parsley & chili

Key west shrimp, coconut & avocado Aguachile

Scallop Crudo, green tomato & honey melon. Basil oil

Ricotta Gnudi on Pea Purée, chopped Buratta, Briwn Butter & Crispy Sage (v)

MAIN COURSE

Choose 1 dish

Pan roasted Grouper, key west shrimp on buttered leeks & lobster broth

Miso Blackened cod, pickled radish

Beef Wellington- fillet wrapped in mushroom truffle deluxe, prosciutto, spinach & puff pastry, salsa verde

Salt baked celery root, beet & cashew puree, Italian spinach (vegan)

Florida Grouper, crispy chicken skin, caramelized shallot puree & kale

Grilled Ribeye, tomatillo & ponzu broth

Roasted Squash on creamed cashews, feta, cilantro, dates & sesame dressing

Beef tenderloin Katsu, white cabbage, yuzu & wasabi mayo

Chicken breast on mushroom & roasted shallots, miso & chestnut broth

Braised Beef Short Rib, Red Wine Jus, Potato Puree, Carrot & Star Anise, Watercress

Turbot with Mussels, Apples, Celery Root & Creamed Cider Sauce

Grilled Duck Breast with Burnt Soy and Ginger Pickle

Braised Lamb Shoulder on Almond tarator, toasted Pine Nuts & Gremolata

DESSERT

Choose 1 dish

Selection of cheeses

Custard pots & rhubarb compote

Pear Tatin & Gorgonzola

Sauternes Custard flan with Armagnac-Soaked Prunes

Lemon tart, Creme fresh & raspberries

Chocolate & yogurt with nut brittle crust. Served with Frangelico

Cambridge burnt cream and orange sable shortbread biscuits

Sticky toffee pudding, salted caramel rum sauce, roasted pineapple & vanilla ice cream

Bakewell tart, Cherries & Creme Fresh

Any dessert favorite you fancy? I’m a trained pastry chef

ButterscotchPanna Cotta, Gingerbread, Blackberries, Gingersnap & Hazelnut Crumb

Salted Caramel & Port Tart- Cocoa & Pecan Nibs, Flaked Maldon Sea Salt

New American lazy lunch to share

STARTER

Choose 1 dish

Endive, pear, walnut & blue cheese salad. yogurt dressing

Crab with Romaine, Dill Sauce, and Sunflower Seeds

Miso & sesame Cesar salad

FIRST COURSE

Choose 1 dish

Roast tomato & taleggio tart

Grilled old bay Key west pink shrimp- lime & cardamom soda noodles, lemon & charred lemons

MAIN COURSE

Choose 2 dishes

Bourbon & maple glazed spare ribs- with smoked corn & herb salad

Roast chicken, green leaves, green goddess dressing, avocado & homemade jalapeño & Parmesan potato chips

Whole bbq baked side of wild salmon on ceder wood with honey & herb crust. Shaved fennel & green apple salad

DESSERT

All inclusive

PB&J frozen pie

Peach Cobbler

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Chef Andy's reviews

4.96

•

64 services

Andy made us an absolutely delicious Italian dinner for my mom's 60th birthday. Each dish was outstanding and I never wanted the night to end.

Amazing chef, that really took the time and attention to detail when it came to making sure the presentation and the food was amazing. It really did well for my girlfriends 30th birthday. Highly recommend and thank you again for the awesome culinary expeirence and presentation!

This Take a chef experience was phenomenal! It was our first time so we didn’t know what to expect. Chef Andy Bates blew us away. His food knowledge, his food presentation, and the flavors were above and beyond. It was really as if we shut down a high end restaurant just for our party of 4. I highly recommend the Take a chef service, and also highly recommend Chef Andy Bates. He is the man.L! Thank you for allowing us the opportunity to have such a special experience. Until next time.

Andy is simply outstandin in all fields, food,presentation,serving communication just to mention few.

Chef Andy was amazing!! He was great with our large group (19) for an entire weekend. He cooked us 3 meals a day and catered to all the dietary restrictions that we had. His communication leading up to the event was great with a menu that went over all the plans. Our group was very impressed by how he was so personable and friendly when we were all together but I also noticed that he was very respectful of letting the group have their own time as well. He was good about reading the dynamics of the large group and catering to the different people within the group. Everyone on the trip agreed that they would love to have Chef Andy back again!

Chef Andy was amazing! He was accommodating to the guests, friendly, engaging and everything was delicious! Would definitely hire again!!!

Andy was fantastic! His attention to detail from first contact was impeccable. Professional and punctual but also made the experience fun and engaging. The food was beautifully presented and delicious.

We had a fantastic time with Chef Andy! For each course he presented the dish, explained the ingredients and how he prepared them. We had him pair wines with our courses and he explained why that wine was a good pairing with the food - they were all really delicious & perfectly paired. Overall, Andy was excellent from beginning to end. He is personable, knowledgeable and very professional. As hosts, we were able to relax and enjoy our guests, knowing that an amazing meal was being prepared for us! He also left the kitchen spotless! Very highly recommend Andy to anyone looking for a private chef eperience!

Andy provided an absolutely amazing experience - from the timeliness of the step up and care to make it a great surprise, to the the incredible presentation of the food and stories along with them, to the highly satisfying and delicious courses he created. Andy was above and beyond what we expected in the private chef experience and he certainly made my wife's birthday surprise a memorable experience.

Chef Andy Bates was AMAZING! Not only was the food incredible but he is just a wonderful human being all around! He was very communicative, both leading up to and during the meals, he was personable and so easy to get along with, polite and just an easy-going person. He was so generous going above and beyond to provide alternative options for the few that had food allergies. He made separate desserts AND went out to buy the best ice cream that's gluten and dairy free for one of our guests who had both allergies. Chef Andy was easy to work with on food, providing multiple menu options for us to pick from and they did not disappoint! Everything was perfectly cooked and seasoned, and all the food complimented each other so well. The desserts were some of the best I have ever had, and any leftovers we had, Chef Andy put on a seperate platter for us to keep and enjoy the rest of the night and the next day. We had guests who don't like beef and they LOVED what he put together for our group. He also did a really great job afterwards with clean up, making our kitchen almost cleaner that it was before. I honestly cannot praise Chef Andy enough for everything he did. We will without a doubt be reaching out to him again in the future. THANK YOU CHEF!!!! Pick Chef Andy Bates!! You will not be dissapointed!!!

Chef Andy was more than we expected. Everything went perfect. Will be using Andy again and would recommend very highly.

Chef Andy and Kelsey were delightful! The food and presentation was fantastic ... I could not have asked for a better birthday dinner! I will definitely call Chef Andy again!

I can not say enough great things about Chef Andy, his food, and his service. To say it was amazing is such an understatement! Everything was so above our expectations. Chef Andy has an incredible repertoire and plenty of options for every taste. He also has wonderful taste in wine so ask him to pair for you, it's totally worth it!

We hosted a joint Birthday dinner with close friends, who just happen to be in restaurant business. Finding the right fit was crucial and we did just that with Chef Andy. Every detail was just perfect and we truly appreciated the experience we shared. We will definitely use Chef Andy in the future.

Chef Andy made the process easy and the food he prepared was amazing. Wine pairing was great! It was a perfect evening celebration!!

Andy was an amazing chef! He prepared five meals for us over three days, each from a different cuisine. Just when we thought we had a great meal he would prepare something even better! He prepared many dishes for each meal and each was superb. Our kitchen was not well stocked because it was a rental Andy brought a lot of his own kitchen supplies. He even shopped for us while purchasing groceries for our meals. I highly recommend Andy!!!

Chef Andy created an amazing menu taking into account our favorite foods and dietary preferences of our guests. The menu was incredible - our guests commented all night about the complex flavors and taste of each dish. Chef also recommended wines to pair with each dish and did not disappoint. Chef Andy and the server her recommended were a pleasure throughout the night, engaged in conversation with everyone and made our night and meal one to remember. Would highly recommend choosing Andy to serve up a delightful meal!

Chef Andy was incredible! He made us the absolute best dinner for my sisters bachelorette party. We can’t stop talking about the dinner he prepared - truly one of the best meals I’ve ever eaten. He was professional, kind, and provided us an absolute 5-star experience. I would highly recommend Chef Andy and will be talking about this evening for a long time.

Andy Bates was very personable. Our standards are high for French cuisine and he prepared a dish we chose together for my husbands 85th. I would for sure hire him again and recommend him.

Amazing !

Andy made us an absolutely delicious Italian dinner for my mom's 60th birthday. Each dish was outstanding and I never wanted the night to end.