Chef Andy Suarez

Private Chef in Chicago

Chef Andy Suarez LLC is a full-spectrum culinary powerhouse providing bespoke, chef-driven experiences globally. Rooted in the culture and community of scratch cooking, my career progressed through diverse roles—from Line Cook to Culinary Instructor to Yacht Chef—building the expertise necessary to master and blend nearly every world cuisine. Today, our firm delivers top-tier services, including Luxury Private Dining and Yacht Services in markets like Chicago, NYC and Miami, alongside impactful Culinary Consulting and Team Building/recreational cooking classes. My mission is to use this versatile, classical training to ensure every single plate is an unforgettable art expression that connects people through exceptional food.

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

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. Have fun with it :)

My menus

Roma III

STARTER

Choose 3 dishes

Tuna crudo with lemon olive oil topped with crispy onions

Lamb Meatballs with roasted garlic sauce

Salumi Arancini with sun dried tomato red pesto

Homemade Italian bread with homemade ricotta topped with wildflower honey and tobiko

Roasted shitake, portobello and oyster mushrooms Flatbread with truffles and Alfredo sauce

Charred octopus carpaccio with burnt onion aioli, fennel and nduja butter

Shrimp Cocktail

Burrata, homemade focaccia, peach jam, prosciutto di Parma, aged balsamic glaze

Lobster bisque with sourdough croutons

FIRST COURSE

Choose 1 dish

Panzella salad - garden cherry tomatoes, bread, shallots, garlic, peaches, shaved parmesan with honey lemon vinaigrette

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

Burrata salad, heirloom tomatoes, smoked maldon salt, Black pepper and basil oil topped with mint

Mixed greens, mandarins, red onions and balsamic vinaigrette topped with pumpkin seeds and goat cheese

Radicchio with oranges, cucumber, fennel, dill, Parmesan and champagne vinaigrette

MAIN COURSE

Choose 1 dish

Lobster pasta of the day with chili crisp and garlic breadcrumbs

Scallop pesto risotto with grilled green beans

Chefs special

Ribeye Steak with truffled butter and creamy potatoes topped with asparagus

Shrimp scampi with spaghetti

Roasted garlic lamb and Italian sausage meat sauce with pasta of the day

DESSERT

Choose 2 dishes

Lemon vanilla creme brulee topped with candied hazelnuts

Chocolate Cake with gelato

Pistachio Nutella cannoli

Strawberry and burnt banana tiramisu

Limoncello Sorbet with calabrian chili spice

Flourless Lava cake with gelato and cinnamon spice

Roma II

STARTER

Choose 2 dishes

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

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

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

Pepperoni Flatbread with hot honey and ricotta topped with basil

Fried calamari with preserved lemons and chili oil

Heirloom tomato bruschetta with truffle oil and maldon salt

Crispy Brussel sprouts with pecorino, lemon zest and crispy bacon bits

FIRST COURSE

Choose 1 dish

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

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

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

4. Classic chopped- tomatoes, lettuce, green goddess, crispy prosciutto

5. Mixed greens, hazelnuts, lemon olive oil, goat cheese, aged balsamic, orange supreme

MAIN COURSE

Choose 1 dish

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

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

3. Shrimp ravioli- shrimp, cream, lemon, peas, ,crispy breadcrumbs

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

5. Gnocchi with roasted garlic tomato sauce topped with aged parmesan

6. Linguine with clams, fermented garlic, lemon butter, white wine

DESSERT

Choose 1 dish

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

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

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

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

5. Sorbet of the day with honey and

6. Chocolate cannoli with organic cacao and cinnamon sugar

From here I

STARTER

Choose 1 dish

1.Fried potato and cheese empanadas with spicy aioli

2.beet salad ceviche with tostadas and salsa macha

3.Creamy garlic hummus with carrots and cucumber

4. Charred eggplant crostini with pomegranate syrup

5.Pan con tomate

6. Potato Croquette with smoked aioli

7.charred shishito peppers with ponzu aioli

8. Chefs surprised item

9.chef's special of the day

FIRST COURSE

Choose 1 dish

1.Mixed greens with cucumber, red onion, mint and Greek dressing

2.Romaine lettuce with radishes, avocado, tomatoes and cilantro-lime dressing

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

4.chefs Surprise item

5.chefs surprised item

MAIN COURSE

Choose 1 dish

1.Miso Cauliflower steak with polenta and roasted pepper sauce

2.grilled steak with romesco sauce and roasted vegetables

3. Herbed chicken with green beans and roasted potatoes

4. Fish of the day with chimichurri and grilled vegetables

DESSERT

Choose 1 dish

6.chef's special of the day

1. Vanilla creme brulee with glazed berries and dehydrated berries

2.Arroz con leche with candied nuts and berries

3. Gelato of the day with Almond dust

4. Vanilla cheesecake with blueberry sauce

5. Chef´s surprised item

6. Chef's special of the day

Roma I

STARTER

Choose 1 dish

Grilled Italian bread with ricotta and tomato jam

Spinach and mushroom Flatbread

Fried Eggplant with basil pesto aioli

Tuscan garlic white bean dip with crostini

Tomato bruschetta on Italian bread topped with aged balsamic glaze

Broccolini with parmesan and crispy garlic chips topped with extra Virgin olive oil

Garlic cheese bread topped with sundried tomato

Meatless Meatballs with roasted garlic sauce

Antipasto skewers- olives, artichokes, tomatoes, cheese

FIRST COURSE

Choose 1 dish

Caprese salad- fresh mozzarella, basil, cherry tomatoes

Classic Caesar salad- Romaine lettuce, parmesan, croutons

Summer farro salad- farro, mint, cucumber, strawberry , citrus vinaigrette

Mixed greens, pickled beets, red onions, ricotta, sunflower seeds

MAIN COURSE

Choose 1 dish

Chicken marsala

Chef's special of the day

Pan seared cod with salsa verde served with grilled peppers and asparagus

Fresh pasta of the day with vodka creamy sauce

Grilled Skirt steak with polenta and green beans topped with italian chimichurri

Green pea and mushroom risotto

DESSERT

Choose 1 dish

Vanilla gelato With chocolate syrup and Chocolate chips

Chocolate mousse with pistachios

Zabaglione with berries

Italian lemon cheesecake

Fruit sorbet of the day

Zeppole with powdered sugar

French Luxury

STARTER

Choose 3 dishes

Langoustine Carpaccio with Truffle Oil and Sea Salt

Sea Urchin with Delicate Seaweed and Lemon Zest

Caviar Service with Buckwheat Blinis and Traditional Accompaniments

Artichoke Barigoule (Braised Artichoke Hearts) with Mint

Watercress with Grilled Shrimp and Avocado with Light Citrus Vinaigrette

Lobster Bisque with Crème Fraîche

Seared Foie Gras with Fig Jam and Toasted Brioche

French Deviled Eggs with tobiko

FIRST COURSE

Choose 1 dish

Radicchio Salad with Truffles and Aged Parmesan

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

Asparagus fennel orange salad with lemon mustard dressing

MAIN COURSE

Choose 1 dish

Filet Mignon with Périgord Sauce (Truffle Sauce) Served with Pommes Anna and Creamy Endives

Quail Egg Ravioli with Morel Mushrooms Served with Delicate Chicken Consommé and Shaved Black Truffles

Venison Loin with Red Currant Sauce Served with Potato and Apple Rösti and Brussels Sprouts

Turbot with Brown Butter Sauce and Capers Served with Butternut Squash Puree with Nutmeg and Sautéed Baby Spinach

Côte de Veau (Veal Chop) with Morel Cream Sauce and Asparagus Tips

DESSERT

Choose 2 dishes

Chocolate Lava Cake with Cognac

Soufflé au Chocolat

Tarte au Citron (Deconstructed Lemon Tart)

Petits Fours Glacés (Glazed Miniature Cakes)

Raspberry Macarons

French Upscale

STARTER

Choose 2 dishes

Escargots in Garlic Parsley Butter

Salmon Rillettes with Crostini

Gougères (Cheese Puffs)

Baked Camembert with Honey and Thyme

Seared Foie Gras with Fig Jam and Toasted Brioche

Baked Oysters with Leek Butter

French Deviled Eggs with Trout Roe

FIRST COURSE

Choose 1 dish

Grilled Asparagus with Hollandaise Sauce

Beet Salad with Pistachios and Orange Zest

Butter Lettuce with Tarragon Vinaigrette

Shaved Brussels Sprouts Salad with Chestnuts and Maple

MAIN COURSE

Choose 1 dish

Beef Wellington (Individual Portions) Served with Sarladaise Potatoes and Truffle Creamed Spinach

Rack of Lamb with Dijon Crust Served with Provençal Ratatouille and Garlic Cream Polenta

Pan-Seared Scallops with Champagne Sauce Served with Saffron Risotto and Fennel Confit

Rabbit in Mustard Sauce (Lapin à la Moutarde) Served with Parisienne Potatoes and Petits Pois

DESSERT

Choose 1 dish

Éclairs with Pastry Cream and Chocolate Glaze

Caramel Pots de Crème

Grand Marnier Soufflé

Mille-Feuille (Vanilla Slice)

Chef's Special

STARTER

Choose 3 dishes

Aged Duck Tartare served on a bed of Smoked Hay, topped with Quail Egg Yolk and Capers

Smoked Salmon Roulade filled with Dill Crème Fraîche, served on a Cucumber Ribbon

Foie Gras Torchon served with Fig Jam, Toasted Brioche, and Balsamic Pearls

Mushroom Consommé Shooter with a Parmesan and Thyme Crisp

Wagyu Beef Carpaccio with Black Truffle Aioli, Shaved Parmesan, and Arugula Microgreens

FIRST COURSE

Choose 1 dish

Heirloom Tomato Salad with Whipped Burrata, Basil Oil, and Aged Sherry Vinaigrette

Roasted Beet & Burrata Salad with Pistachio Dust and Orange Segments

Grilled Endive Salad with Walnuts, Blue Cheese, and Apple Cider Reduction

Baby Kale Salad with Pomegranate Seeds, Shaved Fennel, and Lemon-Poppy Seed Dressing

Asparagus and Smoked Salmon Salad with Crispy Capers and Horseradish Dressing

MAIN COURSE

Choose 1 dish

Pan-Seared Halibut with Saffron Velouté Served with Black Truffle Risotto and Blanched Asparagus Spears

Herb-Crusted Rack of Lamb with Rosemary Jus Served with Creamy Celery Root Purée and Glazed Cipollini Onions

Confit Duck Leg with Cherry-Thyme Glaze Served with Wild Rice and Morel Mushroom Ragout

Seared Scallops and Jumbo Prawns with White Wine Reduction Served with Butternut Squash Purée and Crispy Shallots

Pork Loin Stuffed with Prosciutto and Sage Served with Potato Galette and Madeira Wine Sauce

DESSERT

Choose 2 dishes

Deconstructed Tiramisu (Espresso-soaked sponge crumble, Marscapone foam, Cocoa nibs)

Pistachio and Rosewater Panna Cotta with Candied Petals

Passion Fruit and White Chocolate Mousse served in a dark chocolate shell

Individual Apple Tarte Tatin served warm with Vanilla Bean Ice Cream

Chocolate Lava Cake with House-Made Raspberry Sorbet and Gold Dust

American contemporary Luxury

STARTER

Choose 3 dishes

Oysters on the Half Shell with Caviar Mignonette

Seared Foie Gras with Fig Jam and Toasted Brioche

Tuna Tataki with Ponzu Glaze and Wasabi Aioli

White Truffle Arancini with Marinara Dip

Petite Scallop and Uni Spoons

FIRST COURSE

Choose 1 dish

Baby Romaine and Heirloom Tomato Salad with Sherry Vinaigrette

Artichoke Heart Salad with Lemon-Chive Dressing

Beetroot Carpaccio with Whipped Goat Cheese and Pistachio Dust

1. mixed greens, cucumbers, pickled red onions, honey Champagne vinaigrette and sunflower seeds

MAIN COURSE

Choose 1 dish

Pan-Seared Chilean Sea Bass Served with Sweet Corn Purée and Black Truffle Risotto

Butter-Poached Lobster Tail Served with Saffron Linguine and Garlic-Herb Butter Sauce

Dry-Aged Prime Ribeye Served with Bone Marrow Butter and Pommes Anna

Duo of Duck (Seared Breast and Confit Leg) Served with Lentil Purée and Port Wine Reduction

DESSERT

Choose 1 dish

Grand Marnier Soufflé

Deconstructed Lemon Tart with Meringue Kisses

Opera Cake (Layered Almond Sponge, Coffee Buttercream, and Chocolate Ganache)

Chocolate and Hazelnut Dacquoise

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Chef Andy's reviews

4.89

•

14 services

Chef Any was amazing! Thank you!

Chef Andy was awesome. The experience was everything you would want it to be. We had 6 people for a French focused, fine dining style dinner. 5 courses. We easily went back and forth with Chef Andy to tweak it to what dishes we liked and he was great about recommending which ones were standouts. One person was a vegetarian and I thought he did a great job to do a very similar analogous dish for that person so it didn't feel like it was out of left field just to substitute (for example, Mushroom Au Vin instead of Coq Au Vin, beet tartare instead of beef tartare). He showed up on time and slightly early, set up quickly. Food timing was perfect and allowed for us to enjoy the meal and wine between courses (not to fast or too slow). He left the kitchen super clean (even more clean than other chef's I had utilized in the past with Take a Chef). He also was engaging and explained the dishes with great detail but was not overbearing and left us to enjoy our company as well. I think he very much can take cues for how little or lots of interaction you want with the chef. The dishes were super tasty and plated elegantly enough for us to want to take photos. Everything was pretty awesome and I would very much be looking forward to having Chef Andy back at our place again. 5 stars, highly recommended!

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.