You may recognise him from your socials where he is Andy Cooks but at Few and Far, we know him as Chef Andy, Executive Chef.
Andy has over 20 years of global experience as a chef. His culinary journey began in New Zealand and has taken him through the kitchens of gastropubs in London to well-known eateries in Melbourne, Australia, such as Felix, Gills Diner, and Saint Ali. He then became the Group Executive Chef for Emirates Leisure Retail.
Andy understands the challenges faced by chefs and hospitality venues, and the need for innovative back of house solutions.
“One of the biggest challenges chefs face today is the shortage of staff. To overcome these challenges, it's crucial to streamline the kitchen operations to save time.”
As Executive Chef of Few & Far Food Professionals, Andy has helped to create and test our innovative products specifically for the food service industry. From exploring recipe concepts to perfecting flavors, our team of food scientists and chefs work together to drive menu innovation and food service solutions designed for practical use in professional kitchens and that meet our standards of quality, taste, and versatility.
Andy’s advice for aspiring chefs is to embrace hard work.
“Choosing challenging jobs that push you to your limits can pay off immensely in the long run. It's essential to embrace hard work and take on tasks that may seem difficult initially.”
