Chef Andrés Bermúdez

Chef At Home in Miami

I am a private chef with over 10 years of international experience across the U.S., Spain, Italy, and Colombia. I specialize in creating personalized menus and curated pairings to deliver tailored culinary experiences. Based in Miami, I work with a team that includes a sous chef, mixologist, server, and host, offering full-service support for private events as needed. My focus is on healthy, ingredient-driven cuisine, with the ability to adapt to a wide range of dietary preferences.

For me, cooking is...

love expressed through flavors, a way to connect, and a path to create joy.

I learned to cook at...

the crossroads of tradition, and the rich culinary cultures of Spain, Italy, the US and Colombia, learning all about Mediterranean cuisine

A cooking secret...

cook with heart, focus on fresh ingredients, and let simplicity enhance every flavor.

My menus

3-Course Menu

STARTER

Choose 1 dish

Steak Tartare + Horseradish and Caper Emulsion

Octopus with Olive Sauce + Mixed Olive Tapenade Fennel + Orange + Pistachios

Mixed Tuna and Salmon Tartare + Ponzu + Citrus

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Ossobuco alla Milanese + Saffron Risotto + Gremolata

Beef Bourguignon + Corn Purée + Edamame + Wasabi

Creamy Seafood Rice

DESSERT

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Tiramisu + Marinated Grapes

Red Berry Tarte Tatin

Multiple services

STARTER

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Bruschetta + tomatoes+ burratta + anchovies

Marinated fennel + Orange + pistacchio

Sicilian Caponatta

FIRST COURSE

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Melanzane alla Parmigiana (Vegan & Gluten-Free) – Layered organic eggplant baked with homemade cashew ricotta, fresh basil, and a light San Marzano tomato sauce

Niçoise salad + seared tuna

Prosciutto di Parma + Meyer lemon marinated cantaloup + fresh Basil

Mixed Tuna and Salmon Tartare + Ponzu + Citrus

MAIN COURSE

Choose 1 dish

Beef Bourguignon + Corn Purée + Edamame + Wasabi

Entrecôte Café Paris with a twist + crushed Golden potatoes w/ thyme, lemon & confit garlic

Ossobuco alla Milanese + Saffron Risotto + Gremolata

Risotto agli Asparagi e Limone – Creamy lemon-asparagus risotto

Lobster tail poached in saffron and meyer lemon better. Golden potatoes with thyme and confit garlic. Green beans

Tagliatta di Manzo + fresh rugula + tomatoes + parmiggiano

DESSERT

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Carrot & pistachio Cake with berries reduction

Tiramisu + Marinated Grapes

Tiramisu Vegano – A layered dessert with gluten-free espresso-soaked biscuits, creamy coconut mascarpone, and organic cacao dusting

South Italy menu

STARTER

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Bruschetta + tomatoes+ burratta + anchovies

Prosciutto di Parma + Meyer lemon marinated cantaloup + fresh Basil

FIRST COURSE

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Spaguetti with traditional ragú with slow cooked meat bolognese

Lasagna bolognese

MAIN COURSE

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Sicilian fish filet with caponata

Chilean salmon with lemon and pistachio

Grilles lobster garlic and citrus butter. Asparragus

Jumbo lump crab risotto

DESSERT

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Tiramisu + Marinated Grapes

From San Sebastián to Miami

STARTER

Choose 2 dishes

Gilda Pintxo: Anchovy, manzanilla olive, piparra chili (the original pintxo from Donostia)

Pintxo de Atún Marinado: Marinated tuna loin on toasted bread with piquillo pepper and alioli

Pulpo a la Gallega Pintxo (Basque-style): Octopus, paprika oil, potato slice, and Maldon salt

Grilled Mushroom & Idiazabal Pintxo: Wild mushrooms, smoked cheese, and garlic oil

FIRST COURSE

Choose 1 dish

Basque Clams in Green Sauce (Almejas en Salsa Verde) Fresh littleneck clams in a garlic-parsley-white wine sauce with crusty bread

Garlic Shrimp (Gambas al Ajillo) Shrimp sautéed with garlic, cayenne and olive oil — served sizzling

Basque Tomato Salad Heirloom tomatoes, sweet onion, olive oil, vinegar from Getaria, and sea salt

MAIN COURSE

Choose 1 dish

Grilled Turbot Fillet with Txakoli-Butter Sauce

Basque Dover Sole “Meunière-Donostiarra”

Txuletón Vasco – Basque-Style Bone-In Ribeye

Basque-Style Meatballs in Red Pepper Sauce

DESSERT

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Burnt Basque Cheesecake

Basque Apple Tart

Basque Torrija (Caramelized brioche soaked in milk, sugar, and cinnamon, served with a drizzle of honey or a dollop of ice cream)

Kosher Multiple services

STARTER

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Baby Spinach & Avocado Salad with Lemon Vinaigrette

Carpaccio di Funghi e Rucola – Thinly sliced cremini mushrooms with arugula, lemon dressing, and shaved almonds

Chilled Tomato & Red Pepper Soup (No dairy, no bread) Smooth and refreshing with garlic, olive oil & herbs

FIRST COURSE

Choose 1 dish

Carrot-Ginger Soup with Fresh Thyme (Served warm or room temp, smooth and naturally sweet)

Fresh arugula, cucumber, and radish salad with mustard vinaigrette

Bruschetta al Pomodoro e Basilico – Gluten-free toasted bread topped with organic cherry tomatoes, fresh basil, extra virgin olive oil, and balsamic reduction

MAIN COURSE

Choose 1 dish

Churrasco-Style Grilled Beef with Chimichurri Verde

Niçoise salad + seared tuna

DESSERT

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Berries with Basil-Lime Syrup & Crushed Pistachios

Multiple services Greek

STARTER

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Greek Dips Trio Tzatziki, melitzanosalata (smoked eggplant dip), and spicy feta dip served with warm pita bread

Octopus Carpaccio Thin-sliced marinated octopus with capers, lemon, and olive oil

Shrimp Saganaki – Sautéed shrimp in a spiced tomato and feta sauce, served with crusty bread

FIRST COURSE

Choose 1 dish

Fava Santorini – Creamy yellow split pea purée with caramelized onions and capers

Classic Horiatiki Salad Vine-ripened tomatoes, cucumber, red onion, Kalamata olives, feta, and oregano—no lettuce, just like in Greece

Watermelon & Feta Salad With mint, arugula, cucumber ribbons, and balsamic glaze

MAIN COURSE

Choose 1 dish

Seafood Orzo – Tender orzo pasta with shrimp, calamari, tomatoes, and dill

Moussaka Layers of roasted eggplant, seasoned ground beef, and béchamel sauce, baked to perfection

Branzino (Filleted) Grilled with lemon, garlic, and olive oil; served with wild greens and herbed couscous

Slow-Roasted Leg of Lamb “Kleftiko” Tender leg of lamb marinated in garlic, lemon, oregano, and white wine, slow-roasted until fall-apart tender. Served with roasted potatoes, seasonal vegetables

DESSERT

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Greek Yogurt Mousse with Honey & Walnuts Light and tangy mousse with wildflower honey, candied walnuts, and a touch of lemon

Baklava Traditional phyllo pastry layered with walnuts and pistachios, soaked in spiced honey syrup

Multiple services Peruvian style

STARTER

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Classic Leche de Tigre Shot Citrus-cured fish marinade with red onion, cilantro, and crunchy cancha corn

Deconstructed Causa Limeña Yukon gold potato purée infused with ají amarillo, avocado mousse, crab salad, and quail egg

FIRST COURSE

Choose 1 dish

Amazonian Tiradito Fresh catch of the day sliced sashimi-style, in a cocona and camu camu leche de tigre with charred pineapple

Octopus “Olivo” Sous-vide octopus with black olive aioli, crushed yellow potatoes, and a drizzle of olive

An White Fish Ceviche Catch of the day in cocona-camu camu leche de tigre, red onions, sweet potato foam, and plantain chips

Classic Peruvian Ceviche Fresh white fish (corvina or snapper) in lime juice, red onion, ají limo, cilantro, sweet potato, and choclo corn

MAIN COURSE

Choose 1 dish

Grilled Scallops with Ají Amarillo Beurre Blanc Served over a bed of quinoa and green pea purée with crispy garlic

Vegetarian Option: Ají Panca-Roasted Cauliflower With sweet corn purée, wild mushrooms, and smoked uchucuta

Lomo Saltado Stir-fried beef tenderloin with red onion, tomato, soy sauce, and cilantro, served with jasmine rice

Arroz con Mariscos Peruvian-style seafood rice with shrimp, calamari, mussels, and ají panca, topped with salsa criolla

Aji de Gallina Shredded chicken in a creamy yellow chili and walnut sauce, served with white rice and boiled potatoes

DESSERT

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Suspiro Limeño Traditional Peruvian dessert with creamy dulce de leche custard and port wine meringue

Tres Leches Cake with a Peruvian Twist Classic sponge cake soaked in three milks, infused with cinnamon and topped with toasted meringue or maracuyá glaze

Spain at home

STARTER

Choose 2 dishes

Octopus “a la Gallega” + boiled potatoes, paprika, extra virgin olive oil, and sea salt

Ajillo prawns

Spanish tortilla

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Seafood paella (Bomba rice cooked in a rich saffron, shellfish stock and, featuring jumbo shrimp)

DESSERT

All inclusive

Basque Torrija (Caramelized brioche soaked in milk, sugar, and cinnamon, served with a drizzle of honey or a dollop of ice cream)

Carrot Cake + pistacchio + berries reduction

Greek Yogurt Mousse with Honey & Walnuts Light and tangy mousse with wildflower honey, candied walnuts, and a touch of lemon

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Chef Andrés's reviews

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6 services

Stunning, first time I do this and was absolutely experience.

Andres, extremely professional and talented chef. We ordered Italian food for Valentine’s Day and every single course was made with great attention to detail and most importantly it was absolutely delicious. He cleaned relentlessly throughout the night and was attentive to all our needs and timings. Fully recommend to anyone. Thanks again and will be booking again in the future!