Chef Andy Suarez

Private Chef In Chicago

Andy Suarez @chefsuarez8 is a Chicago-based Private Chef/Culinary Instructor with a passion for good food, entertaining, and teaching. From a young age he learned the special relationship he had with food, modeled by his parents and their ability to cook farm to table in a traditional Mexican kitchen. This, along with his 12 years of experience in the food industry and sales/customer service, sparked a desire to connect further with people from around the world in the language we all know best: food.

Andy took these values and invested in his education, ultimately graduating with his Bachelor’s degree in Culinary Management/Arts and continuing his education in different parts of the world. He would go on to work in some of the highest rated restaurants with titles including Culinary instructor, traveling Chef, Private Chef, Culinary Director, Line Cook, Chef consultant, Menu Developer, Caterer and Food Stylist, but something was missing. Chef decided it was time to pursue his own business fueled by his inspiration and ideas. So currently runs a private chef business as well as a traveling Culinary school and cooking classes in his venue.

His main duties include teaching chefs, adults and kids cooking classes.

Chef Andy became well known for his fun, down to earth, and interactive style. Offering both in person and virtual classes, he shares secrets of the trade and techniques from international cuisines. In addition to private cooking classes, Chef Andy provides Corporate Team Building Events, Private Dinners and Fine Dining, and Small Event Catering to the Chicago area. He is classically trained in French cuisine but is very experienced cooking global cuisine. His passion for food and attention to detail is what makes him one of a kind.

For me, cooking is...

A way to show love and connect with others. It's a style of living and embracing the ingredients given to us to create memorable experiences.

I learned to cook at...

I studied Culinary at the Illinois Institute of Art- Chicago and Robert Morris University which was then turned into (Roosevelt University).

A cooking secret...

Don't overthink it. A lot of the times the secret is learning techniques and then you can apply to the rest of the kitchen.

My menus

Taste of Italy

STARTER

Choose 1 dish

Arancini- arborio rice, roasted tomato sauce, 24 month aged parmesan, garlic chips

Grilled Italian bread- bread, borgonzola, prosciutto, truffle balsamic glaze

Marinated shrimp- shrimp, calabrian chili crisp, supreme orange, orange zest, cyprus salt

Ahi tuna crudo with olive oil and capers

Italian meatballs-beef, pecorino, basil pesto aioli, garlic, breadcrumbs

Stuffed mushrooms- portobello, artichokes, parsley, garlic, mozzarella

FIRST COURSE

Choose 1 dish

Caesar salad- Romaine lettuce, charred lemon, anchovies, sourdough croutons, mint, pickled red onions

Caprese salad- heirloom tomatoes, basil, fresh mozzarella, aged balsamic vinaigrette

Roasted beet salad- Arugula, beets, citrus vinaigrette, whipped ricotta, candied pistachios

Garden summer salad- mixed greens, tomatoes, watermelon, aged parmesan, cucumber, sunflower seeds, lemon honey dressing

MAIN COURSE

Choose 1 dish

Pasta bolognese- Fresh pasta, cream, vodka, italian sausage, onions, herbs

Grilled herbed chicken- chicken, herbs, polenta, zucchini, capers, butter

Lobster ravioli- lobster, cream, lemon, peas, ,crispy breadcrumbs

Grilled NY strip steak risotto- steak, butter, garlic, parmesan, pecorino, arborio rice, truffle oil

DESSERT

Choose 1 dish

Strawberry tiramisu- fresh cookies, dehydrated strawberries, mascarpone, whipped cream

Chocolate cake served with homemade gelato- chocolate, ice cream, sugar, vanilla

Coconut Panna cotta- berries, prosecco, charred grapes, agar agar, vanilla, toasted coconut

Affogato- ice cream, espresso, chocolate syrup or berry syrup

Flavors of the world

STARTER

All inclusive

Arancini topped with basil pesto aioli

FIRST COURSE

All inclusive

Japanase vegetable gyoza served with chili crisp and ponzu

MAIN COURSE

All inclusive

Chicken Mole served over rice and beans with homemade tortillas

DESSERT

All inclusive

Smores pizza served with gelato of chef's choice

Taste of spain

STARTER

All inclusive

Grilled bread with jam, herbed goat cheese, and tomato jam

FIRST COURSE

All inclusive

Farmers market mixed greens, mandarins, olives, Manchego and sherry vinaigrette topped with almonds

MAIN COURSE

All inclusive

Shrimp saffron risotto topped with mixed grilled vegetables

Grilled Steak with romesco sauce served over roasted carrots and yellow squash

DESSERT

All inclusive

Cheesecake with dulce de leche topped with strawberries

Flavors of France

STARTER

Choose 1 dish

Chef's choice bread, truffle butter, tomato jam and cheese

Sweet tomato savory tart- tomatoes, herbs, olive oil, savory crust

Beef tartare- quail egg, scallions, shallots, capers, maldon salt

Caramelized onion crostini- onions, herbs, gruyere, figs,honey

Smoked salmon brioche- dill, tobiko, salmon, bread, boursin cheese

FIRST COURSE

Choose 1 dish

With mixed greens, cucumbers, pickled red onions, blue cheese, honey Champagne vinaigrette and sunflower seeds

Endive salad- endives, citrus fruit, cucumber, mint, walnuts, mustard dressing

French salad- Romaine lettuce, blue cheese, tomatoes, crispy pancetta, red onion, red wine vinaigrette

Summer salad- mixed greens, strawberry,radishes, snow peas, champagne vinaigrette, candied almonds

Heirloom salad- tomatoes, brie cheese, olives, smoked maldon salt, sourdough croutons, pesto dressing

MAIN COURSE

Choose 1 dish

Coq au vin- chicken, red wine, herbs, lardons and mushrooms

Filet mignon- Beef tenderloin, peppercorn assortment, Cauliflower puree, herbed compound butter, haricot vert

Scallops- pan seared scallops, beurre blanc, caramelized carrot puree, grilled asparagus

Catch of the day- fish, herbs, cream, blue cheese, roasted potatoes, zucchini

DESSERT

Choose 1 dish

Chocolate mousse with mixed berries and chocolate syrup topped with pistachios

Creme brulee- lemon, vanilla, cream, burnt sugar, dehydrated strawberries

Flourless chocolate cake- whipped cream, apricot jam, chocolate

Summer tart- lemon curd, seasonal berries, mint, basil

Poached pears- prosecco, star anise, cinnamon, pear, gelato

Taste of Mexico

STARTER

All inclusive

Ahi tuna ceviche served on crispy tostada

FIRST COURSE

All inclusive

Mixed greens with red onion, corn, queso fresco and spicy honey dressing

MAIN COURSE

Choose 1 dish

Carne asada with charred salsa verde or roja and black bean purèe and roasted carrots

Fish, vegetable or chicken in sweet spicy mole with Mexican rice, beans and homemade tortillas

DESSERT

All inclusive

Mexican creme brulee topped with sugar and cinnamon

Flavors of Japan

STARTER

All inclusive

Shishito blistered peppers with miso truffle aioli

FIRST COURSE

All inclusive

Chef's choice of Nigiri

MAIN COURSE

All inclusive

Grilled Steak with Japanese sweet potatoes and enoki mushrooms

DESSERT

All inclusive

Matcha gelato topped with rice syrup and dehydrated strawberries

Flavors of the Mediterranean

STARTER

Choose 1 dish

Hummus- roasted peppers, pomegranate, garbanzo beans, pita bread

Eggplant wrapped dates- dates, chili oil, eggplant, sun dried pesto aioli

Whipped feta and honey- summer vegetables, wildflower honey, feta cheese, cream, bread

Ahi tuna crudo- tuna, citrus, olive oil, tomatoes, pickled shallots

FIRST COURSE

All inclusive

Greek salad- Romaine, tomato, cucumber, kalamata olive, feta, red pepper, greek dressing

Citrus and Fennel Salad- Arugula, Pickled fennel, blood orange, grapefruit, manchego cheese, dill vinaigrette, mint

Summer salad- Mixed greens, shaved carrots, peaches, sweet peppers, lemon honey dressing, mozzarella

Iterranean Chopped Salad- romaine lettuce, olives, chickpeas, red onion, pecorino, tomatoes, cucumber, dijon maple dressing

MAIN COURSE

Choose 1 dish

Harissa Grilled chicken- chicken, turmeric almond rice, zucchini, salsa verde

Grilled steak- Beef tenderloin, seasonal roasted vegetables, quinoa, zhough

Chef's choice of fish- fish, parsnip puree, garlic, mint, parsley

Oyster mushroom- mushrooms, aleppo, olive oil, za'atar spices, spinach risotto

DESSERT

Choose 1 dish

Berries and Fig Crostata- cardamom, sugar, figs, berries

Honey Vanilla parfait- Granola, honey, berries, nutmeg

Orange blossom creme brulee- burnt sugar, orange blossom water, cream

Baklava- chopped nuts, syrup, berries, pistachios

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Chef Andy's reviews

4.67

•

2 services

Andy is a talented chef who was happy sharing his perspective on food, his recipes, and his background. We had a great evening thanks to him, a very memorable dinner.