Chef Andrew

Founder of the acclaimed Beak & Tail Butchers, Chef Andrew has not only curated memorable experiences at establishments like Sketch but has also crafted unique pop-ups, including La Takorea and Hastings Bodega. Private chef for many UHNW families and a few Hollywood A list celebrities, A Le Cordon Bleu graduate, Chef Andrew culinary expertise marries Hong Kong heritage, Japanese finesse, and a delightful nod to Latin American flavors. His authenticity shines through, reflecting a deep connection to Hong Kong traditions, a quarter mix of Japanese influence, American upbringing, and a fervent exploration of Latin American gastronomy. Beyond his innovative culinary flair, Chef Andrew is the proud owner of Beak & Tail Butchers, infusing his dishes with top-quality, carefully sourced ingredients. Whether savoring his favorite creation, the Hong Kong-style Crispy Pork Belly, or indulging in his bespoke private chef services for intimate dinners and events, Chef Andrew invites you to embark on a culinary journey where excellence, innovation, and flavor converge.