• Private Chef Andrew DC and DMV
  • Asian
  • Caribbean
  • French
  • Fusion
  • Indian
  • Italian
  • Japanese
  • Mediterranean
  • Mexican
  • Middle Eastern
  • Modern American
  • Southern
  • Spanish

Signature dish:  

Lobster or Maryland Crab Boils

About Me

Covid-19 & my family’s safety is the primary reason that I recently left my traditional outlet of fine dinning restaurants and joined the Table at Home platform.
I’m certified and follow strict sanitation practices that are specifically tailored to maximize safety during these times. All products will be properly washed and I will be in a mask and gloves from start to finish. In an effort to minimize any potential exposure, many of my ingredients are coming from small farms like Grand View in Forest Hill, MD and from my own garden. In our home. it’s just my wife and our four year old daughter who all practice proper sanitation procedures as well.
Born and raised in Washington DC, I have over 20 years of experience. I trained in New York City for three years in Michelin star restaurants like Country and Oceana (modern french) before moving back home taking a job at Marcel’s (classic french). Working for several top restaurants and award-wining chefs such as Geoffrey Zakarian, Cornelius Gallager, and Robert Wiedmaier in DC, I became praised in the diplomatic circles, and I landed a job as the Executive Chef to the Saudi Ambassador. I spent the next four years creating one of the most exceptional dining tables in the Embassy world.

Black’s: Bethesda 1999-2004
Oceana: 2004-2005 ** 2 stars
Country: 2005-2006 ** 2 stars
Marcel’s: 2007-2009 * 1 star
Hook: 2009-2010
Private Chef to the Saudi Ambassador: McLean, VA 2010-2015
Boqueria: 2015-2016
Capital Grille: Chevy Chase (bartender) 2016-present
Cut by Wolfgang Puck: (server) 2019-present
Culinary Solutions: 2016-present
Table at Home: 2020-present
Dad: 2016-end of time

Recent Menus

Reviews (1)

  • Why dine out when you can have fine dining at home by hiring Master Chef Andrew! We had an Amazing experience that started with Smoked Old Fashions and Seafood Ceviche - lots of deliciousness in between and ended with PecanPie with Chantilly Sauce. Our tastebuds danced with joy through out each and every course.

    Chef Andrew was professional, wore a mask, presentation style was fitting for a King, personable and eager to please.

    Master Chef Andrew cooks and presents with Passion!

    Thanks Chef for exceeding our expectations, looking forward to hiring you again this time for our anniversary in four months!!!

    • Worked on August 3, 2020
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