Andrew

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Inspired by his mothers cooking, British Chef Andrew Lloyd began his professional cooking career at 16 years old. 

With the first half of his culinary adventure based in London Andrew cooked at some of the finest and most fashionable establishments London had to offer. 

(Claridges Hotel, Bond Street. The Westbury Hotel, Mayfair. Asia de Cuba @ The St Martins Lane Hotel, Covent Garden) 

 

After acquiring a solid foundation in classic French cuisine Andrew aspired to travel and learn from around the world, not by visiting but by immersing himself in cultures around the globe and in so learning a wide array of styles and cuisines.  

With positions throughout Europe, the US. Berlin, Toronto, Hong Kong & the Caribbean. Most recently as Culinary Director of Norman’s Cay the infamous island in the Exumas.  

The scope of Andrews knowledge and appreciation of food is vast and varied. 

 

“It is always interesting to see the overlap between different cuisines. Cooking methods and ingredients may be far from the same, but the outcome is more familiar than you’d expect!” 

 

Now calling Sint Maarten home Andrew still travels frequently but is always glad when its time to come home.