Andrew Chappell is an experienced personal and yacht chef with over 25 years of experience working in private homes, yachts, and fine dining restaurants around the world. He has a degree in culinary arts and has worked as a personal chef for luxury yachts, estates, and households. Chappell has extensive experience provisioning, overseeing kitchens, and catering for large events. He is skilled in classical French and international cuisines and able to accommodate all diets.

1. CHEF ANDREW CHAPPELL
andrewchappell37@yahoo.com
Cell: 973.960.6989
225 Sky View Drive, Boerne, TX 78006
■ Accomplished personal chef, luxury yacht chef, and
restaurant chef
■ Happy to combine chef duties with those of estate manager,
personal assistant, organizer
■ Degree in culinary arts from Johnson and Wales University
■ Extensive international experience in private homes, charter
yachts, and fine restaurants in the U.S., Australia, Bermuda, Mexico, and the
Caribbean
■ Formal background in classical French cuisine
■ Skilled in wide variety of cuisines, including regional American,
Mediterranean, and Asian
■ Adept at catering to all diets
■ Ready to travel with clients as required
PROFESSIONAL EXPERIENCE
October 2012 – Present
Personal Chef
When owner’s vessel went under extensive refit in England, was requested to come work
ashore on owner’s numerous ranches and estates through the U.S. and Mexico. During
this time, was still involved in complete oversight of extensive galley refit taking place in
England. In addition, was involved in kitchen redesigns at five properties in the states.
Also operated a satellite kitchen in San Antonio, feeding three households. After
successful completion of galley refit, was asked to help with galley refit on a second
vessel, which was also a success. Also organized all food aspects for corporate hunts
throughout the states, and traveled with family on extended vacations.
September 2011 – October 2012
Personal and Charter Chef
S/Y Mirabella V, 230-ft. Ron Holland-designed sailing vessel
World’s largest sloop; Rocka Romcke, Captain.
Served up to twelve guests, and up to16 crewmembers. In charge of all provisioning and
food production; assisted by a sous chef when owners on board. When vessel entered
refit, outfitted satellite kitchen for food production, cooking lunch and dinner every day
for 20 crewmembers. Organized complete dismantlement of galley and inventory of
galley items. Was involved in all aspects of galley equipment refit and layout.

2. PROFESSIONAL EXPERIENCE (continued)
September 2009 – September 2011
Personal and Charter Chef
S/Y Titan XIV, 115-ft. Valdettaro motorsailer
Considered one of the best and busiest charter yachts in the Caribbean; Peter Pexton,
Captain.
Served up to ten guests and six crewmembers. The yacht also acted as mother ship
to the owners’ 75-ft. maxi race boat. During regattas, duties included feeding up to
30 crewmembers and guests. Yacht was based out of the Caribbean in the winter
and Newport, Rhode Island, in the summer.
March 5 – 12, 2011
Charter Chef
M /Y Gale Winds, 112-ft. Westport motor yacht
Well-respected charter yacht; Ken Tassin. Captain
Called in an emergency to fill in for the yacht’s regular chef. Flew in and, on the same
day, provisioned for a four-day charter for six guests. Guests arrived the next day.
December 2007 – September 2009
Private Chef
S/Y Windcrest, 100-ft. sailing vessel built by Hodgdon Yachts
Yacht based out of Antigua, West Indies, in the winter and Bar Harbor, Maine, in
the summer; John Spengos, Captain.
Served for two seasons as Chef for the owners and their guests during cruises in the
Caribbean and New England, as well as for a crew of four. Had entire control of all
aspects of food ordering and preparation. During the Caribbean season,
participated in two St. Barth’s Bucket Regattas. Also participated in all deliveries
between the Caribbean and New England.
February 2004 – November 2007
Chef/Owner
Upper Crust Restaurant, Boonton, New Jersey
Opened a tea house/restaurant with my wife, a classically trained pastry chef. We
were voted one of the best new restaurants in New Jersey in 2005 and 2006.
Supervised all aspects of the operation: the reconstruction and decoration of the
premises; purchase of furnishings and equipment; hiring and training the staff; and
preparation of all food. Successfully sold the restaurant.
May 2003 – December 2003
Chef
M/Y Cedar Island, 100-ft. Broward motor yacht
Yacht with capacity for eight guests and a crew of four; Yannis Zagorakis, Captain.
Prepared all meals for the family and crew. Also helped the Captain with all on-
board duties.
February 2002 – May 2003
Executive Chef, and Private Chef for owner of golf club
Due Process Stables, Colts Neck, New Jersey
Reorganized and redesigned all facets of the dining experience for the new ownership.
Raised the food quality rating from one to four stars in a period of just six months.
Managed clubhouse functions and golf outings. Created a new in-house catering
service and provided catering for helicopter outings.
CHEFANDREWCHAPPELL

3. PROFESSIONAL EXPERIENCE (continued)
September 1999 – January 2002
Chef de Cuisine
Maclay Street Bistro, Sydney, Australia
In charge of all kitchen operations. Implemented a new menu every three weeks.
Drastically reduced all food costs. Set a new standard for food preparation and
presentation.
July 1997 – September 1999
Senior Chef de Partie
Horizons and Cottages, Bermuda
Luxury resort and member of the prestigious Relais et Chateaux group of hotels.
Coordinated the daily menu changes with the Chef. Assumed the Chef’s
responsibilities in his absence.
1995 – 1997
Chef de Cuisine
Summer Wind Café, Normandy Beach, New Jersey
Café Metro, Denville, New Jersey
Responsible for all kitchen production and scheduling for the 1995-1997 seasons.
Implemented a primarily seafood and vegetarian menu with upscale specials. Was
asked to work at the company’s sister restaurant, Café Metro, resulting in a “very
good,” 3-star rating by the New York Times.
1992—1995
Garde Manger
Sous Chef
Manager on Duty
Hilton Towers at Short Hills, Short Hills, New Jersey
Served in capacities with increasing responsibility during three-year tenure. As
Sous Chef and Garde Manger of hotel’s 5-diamond banquet facility, managed a
staff of five and implemented innovative and creative Garde Manger menus. As
Sous Chef in the Terrace Restaurant, supervised all garde manger productions for
the four-star restaurant and created new menus each week for Saturday evening
ballroom parties. As Manager on Duty, was responsible for all aspects of hotel
operations and troubleshooting bi-monthly schedule. Completed the Hilton’s Five
Diamond Quality Assurance tests.
EDUCATION
1990 – 1992
Johnson and Wales University, Providence, Rhode Island
Two year Culinary Arts diploma.
GENERAL INTERESTS
Sailing, skiing, music, reading
CHEFANDREWCHAPPELL