Private Chef Andy Mcwilliams

I am a Culinary Institute of America graduate of 2004. My first job ever was at 12 years old as a dishwasher in a local pizza restaurant in Long Island, New York where I grew up. This started my love for food. Learning the work ethic from my parents of mowing lawns, shoveling snow in driveways, and recyling soda cans to buy all the things I wanted, I took that drive to the kitchen. I made every salad meticulously, every pizza perfectly topped and guests smiled when they saw me making it. Asked for me by name. It taught me attention to detail, and that there is no cutting corners ever, nor substitutions for quality ever.

This led me down the road of a culinary degree in the most prestigious culinary school in the US , and a focus on making perfect food and creating memories for all those I am blessed to cook for.

I have cooked in some of the best restaurants in the US/world, and I bring the humble approach of a Dad/Husband/Corporate Chef who simply wants to make you the most amazing meal you have ever had.

And with the training and experience that can guarantee that. Every time. Putting you at ease that every possible angle is covered and properly.

For me, cooking is...

My core and blessing as a Chef. I am classically taught, but making people happy through food, and dining experiences is why I do it. Nothing better!

I learned to cook at...

The Culinary Institute of America. But watching my Mom cook growing up, and working at 12 as a dishwasher, gave me my soul as a Chef and cook .

A cooking secret...

Attention to detail. Never cutting corners. Listening to guests needs, and respecting the product, farms and sources. Let the ingredients speak alone!