Course Hawaii

Specialties

As a child, Chef Andrew grew up in New England. His family’s house has 20 acres with three separate gardens where they grew a large variety of vegetables and fruits. «I would help work in the field weeding, watering, and harvesting. My first food memory is eating a fresh carrot straight from the ground.» Those experiences have shaped him to become the chef he is today. Andrew calls his cuisine New American with Asian influence. He enjoys using exotic ethnic ingredients and cooking styles from around the globe. Andrew’s cuisine is fresh, seasonal, locally sourced, and contemporary. «Bold, clean natural flavors I grew up eating!»

History

Established in 2013.

Course Hawaii was created to offer private Chef services for fine dining meals in the comfort of your own home, vacation rental, yacht, or private kitchen.

Chef Andrew has been working in kitchens in the Hawaiian Islands as well as restaurants on the East Coast, including Boston and New York. Chef is no stranger to upscale service, and thrives incorporating both local and fresh ingredients found within the area he is stationed to cook in.

Meet the Business Owner

Andrew S.

Business Owner

As a child, Chef Andrew grew up in New England. His family’s house has 20 acres with three separate gardens where they grew a large variety of vegetables and fruits. «I would help work in the field weeding, watering, and harvesting. My first food memory is eating a fresh carrot straight from the ground.» Those experiences have shaped him to become the chef he is today. Andrew calls his cuisine New American with Asian influence. He enjoys using exotic ethnic ingredients and cooking styles from around the globe.

A Culinary Arts graduate of Johnson & Wales University in Providence, RI. Chef Andrew has great knowledge of restaurants and fine dining. Over the years, he has gained experience in the finest Honolulu restaurants and hotels. For five years, he was the Chef de Cuisine at the Executive Dining Room at the Bank of Hawaii. Chef Andrew has had experience at various restaurants along the east coast and major cities including Boston and New York.