Private Chef Mathew Andrew

I am a professional chef with over 12 years of experience in the culinary world. I studied at the School of Hospitality in London, where I developed a deep passion for fine dining and global cuisine. In 2007, I joined The Randolph Hotel Restaurant in Oxford, one of the city’s renowned establishments, where I refined my skills under exceptional mentors.

After two years, my curiosity for international flavors led me to Oregon, where I continued to expand my culinary expertise. Today, I travel miles to create memorable dining experiences — bringing joy, creativity, and unforgettable flavors to every client I serve.

For me, cooking is...

For me, cooking is more than a profession — it’s a form of art and expression. It’s how I connect with people, tell stories through flavor, and create

I learned to cook at...

I learned to cook at the School of Hospitality in London, but my true education came from years of hands-on experience and the joy of creating food th

A cooking secret...

My secret in the kitchen lies in precision, patience, and creativity — transforming the simplest ingredients into unforgettable experiences.

My menus

Mexican Cuisine

STARTER

All inclusive

Appetizer – Shrimp Ceviche Fresh shrimp marinated in lime juice with diced tomato, red onion, cilantro, and avocado — bright and refreshing

FIRST COURSE

All inclusive

Entrée – Chicken Enchiladas Verde Corn tortillas rolled with tender chicken, topped with roasted tomatillo salsa, crema, and cotija cheese

MAIN COURSE

All inclusive

Alternate Entrée – Beef Barbacoa Slow-cooked beef infused with chipotle and spices, served with cilantro-lime rice and refried beans

DESSERT

All inclusive

Dessert – Churros with Chocolate Sauce Crispy churros dusted with cinnamon sugar and paired with warm, rich chocolate dipping sauce

American Cuisine

STARTER

All inclusive

Appetizer – Mini Crab Cakes with Lemon Aioli Golden-brown crab cakes made with fresh lump crab meat, paired with zesty lemon aioli

FIRST COURSE

All inclusive

Entrée – Herb-Rubbed Ribeye Steak Perfectly grilled ribeye, seasoned with aromatic herbs and served with garlic mashed potatoes and charred asparagus

MAIN COURSE

All inclusive

Alternate Entrée – Southern Buttermilk Fried Chicken Crispy fried chicken served with honey butter biscuits and a drizzle of spiced maple glaze

DESSERT

All inclusive

Dessert – New York Cheesecake Classic baked cheesecake with a graham cracker crust, topped with seasonal berry compote

Italian Menu

STARTER

All inclusive

Appetizer – Caprese Salad Fresh heirloom tomatoes layered with creamy mozzarella and fragrant basil, drizzled with aged balsamic glaze and cold-pressed olive oil

FIRST COURSE

All inclusive

Entrée – Fettuccine Alfredo with Grilled Chicken Handmade fettuccine tossed in a rich Parmesan cream sauce, topped with tender grilled chicken and a hint of cracked pepper

MAIN COURSE

All inclusive

Alternate Entrée – Osso Buco with Saffron Risotto Slow-braised veal shank in a savory wine reduction, served over saffron-infused risotto for a true Milanese classic

DESSERT

All inclusive

Dessert – Tiramisu Espresso-soaked ladyfingers layered with mascarpone cream and finished with cocoa dust for a sweet Italian finale