Andrew Chappell has over 20 years of experience as a professional chef, working in private homes, luxury yachts, prominent restaurants, and hotels. He has worked as a personal chef, sous chef, and owned his own restaurant. Most recently, he has been cooking at private ranches throughout the U.S. and Mexico for an employer. He is classically trained and enjoys catering to special diets and requests.

1. DURING TWO DECADES as a professional chef, Andrew Chappell has
put together an admirable track record as a personal chef both in private
homes and aboard luxury yachts. He has also worked in prominent restaurants
and hotels and owned and operated his own dining establishment in the New
York metropolitan area. His first love remains serving as a private chef. He also
enjoys combining his role as chef with personal assistant duties and other
organizational projects such as event planning and estate management.
In every posting, Andrew has garnered the appreciation and praise of those
fortunate enough to experience his cooking. His personal style, based on a solid
classical French foundation, encompasses such other cuisines as regional
American, Mediterranean, and Asian. He is always happy to cater to his clients’
special diets and requests.
Most recently, Andrew has been cooking at his employer’s private ranches
and other residences throughout the U.S. and Mexico.
Andrew launched his career with a degree in Culinary Arts from the
prestigious Johnson and Wales University. He went from there to the 5-diamond
Hilton at Short Hills, where he rose through the ranks to become Sous Chef and
Chef Garde Manger, working in the restaurant’s 4-star Terrace Restaurant and
its impressive banquet facility, which regularly hosted functions for as many as
1,000 guests.
Following his tenure at the Hilton, Andrew decided to see a bit of the world.
He first traveled to Bermuda, where he became Senior Chef de Partie at the
Relais et Chateaux luxury property Horizons and Cottages. From there he went
to Sydney, Australia, where he headed up the kitchen at Maclay Street Bistro,
one of the city’s longstanding favorites.
When he returned to the States, Andrew opened and ran his own restaurant
in partnership with his wife, a classically trained pastry chef. After successfully
selling the restaurant in 2007, he decided to try his hand at cooking afloat, and
embarked on a career as a private and charter chef on some of the world’s
preeminent luxury yachts. He is now back ashore, and looking forward to a new
opportunity to demonstrate his considerable skills as a chef as well as his ability
to handle other management tasks as well.
CHEF ANDREW CHAPPELL