Chef Andrew Robinson

Private Chef In Haverhill

I am a professional chef with several years of training, under James Beard and Michelin chefs in the Boston area . My brand of food is a combination of French, new American , and South Asian flavors , and specialize in meat and fish cookery as well as vegan fare , both in a fine dining and casual setting .

For me, cooking is...

an art, a craft, and a science.

I learned to cook at...

My Grandmothers stovetop; Tiger Mama . Kirkland Tap and Trotter.

A cooking secret...

Taste everything . Request honest feedback . Always be better than the last time . Kaizen.

My menus

Japanese for 2

STARTER

Choose 1 dish

Local Oysters - Champagne Foam - Ojos De Neptuno

FIRST COURSE

All inclusive

Ash Roasted Sweet Potato , Miso Butter- Togarashi

Kale and Cabbage Okonomoyaki

MAIN COURSE

All inclusive

Spicy Duck Confit Yaki Udon

DESSERT

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Macha Basque Cheesecake

New England Luxury

STARTER

All inclusive

Local Oysters - Champagne Foam - Ojos De Neptuno

FIRST COURSE

Choose 1 dish

Potato Mille Fuille - Lobster Gravy

MAIN COURSE

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Grilled Sirloin- Kampot Au Poivre . Seasonal Accompaniments

Saffron Risotto With Farmers Market Veggies

DESSERT

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Coconut Key Lime Tart

Chocolate Banana Napoleon

Blueberry Crostada

Earl grey Chocolate Tart- Borage - Citrus

Italian Summer With Vegetarian Option

STARTER

All inclusive

Ricotta and Corn Cappalletti -parmesean brodo

FIRST COURSE

Choose 1 dish

Burrata and Heirloom Tomatoes

MAIN COURSE

Choose 1 dish

Capocollo Al Funghi - Roasted Pork Coppa , Local Mushrooms, Garden Herbs

Saffron Risotto With Farmers Market Veggies

DESSERT

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Tableside Tiramisu

Blueberry Crostada

French Spring

STARTER

All inclusive

Mille Fuille Potatoes

Spring Pea Salad,- Pea pod Leaves, Snap Peas, Coconut "Buttermilk" Lovage Dressing

FIRST COURSE

Choose 1 dish

Asparagus " a la Plancha" - Gribiche , Crispy Onions, Fine Herbs

MAIN COURSE

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Lamb Roulade - pistachio kale pesto , salsa verde

Duck Confit - Parsnip Purée

DESSERT

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Strawberry Rhubarb Pannacotta

Banana Napoleon

Italian Spring

STARTER

All inclusive

Zucchini Fritters - whipped lemon ricotta

FIRST COURSE

Choose 1 dish

Burrata and Spring Peas

MAIN COURSE

Choose 1 dish

Capocollo Al Funghi - Roasted Pork Coppa , Local Mushrooms, Fennel Pollen

DESSERT

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Strawberry Rhubarb Pannacotta

Springtime by the Sea

STARTER

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Fire Roasted Sweet Potatoes, Green Garlic Butter

Asparagus " a la Plancha" - Gribiche , Crispy Onions, Fine Herbs

FIRST COURSE

Choose 1 dish

Green Gazpacho With Crab and Fried Shallots

Tuna crudo , coconut curry broth , crispy shallot

Spring Pea Salad,- Pea pod Leaves, Snap Peas, Buttermilk Lovage Dressing

MAIN COURSE

Choose 1 dish

Green Curry Mussels , Toasted Franchése, Ash Oil

Pan Roasted Cod Loin , Market Veggies

Monkfish Piccata

Lobster " Tom Kha" - Aromatic Broth, Lime Leaf Dust ,Seared Mushrooms

DESSERT

All inclusive

Strawberry Rhubarb Galette

Pandan Basque Cheesecake

Coconut Key Lime Tart

South Asian Steakhouse

STARTER

Choose 1 dish

“Larb” Tartare - Minced Beef - Chile Mayo - Fresh Herbs - Crispy Rice

FIRST COURSE

All inclusive

Burmese Carrot Thoke - Rainbow Carrots, Peanuts, Nuoc Chom

Lobster " Tom Kha" - Aromatic Broth, Lime Leaf Dust ,Seared Mushrooms

MAIN COURSE

All inclusive

Cambodian Loc Lac - Grilled Sirloin- Kampot Au Poivre . Cucumber Salad

DESSERT

All inclusive

Pandan Basque Cheesecake

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Chef Andrew's reviews

4.83

•

6 services

I had previously used a similar service and this experience surpassed the previous one and the prices were very comparable. Chef Andrew was very engaging and attentive to special dietary requests of my partner. He presented the menu in advance and had printed copies for the evening. He set the table with his own dishes and flatware to truly make it an extra special occasion. The food was very good and truly of restaurant quality in taste and presentation. I highly recommend the service.

Chef Andrew delivered a phenomenal meal and experience for our birthday dinner for 4. He brought creativity and inventiveness to the menu, and really blew us away with the food and presentation. From the first communication on the app, to emailing about planning and texting day-of, Andrew was responsive and easy to work with. He was a pleasure to have in our home and everything went smoothly. He set a gorgeous table, plated everything beautifully, and each course was beyond delicious. He cleaned and packed out promptly and left our kitchen spotless, allowing us to enjoy the remainder of our wine with nothing to worry about. This was a tremendous experience and we hope to work with Chef Andrew again - highly recommend him for private dinners! Thank you Andrew!