Born and raised in the vibrant culture of Brazil, Chef Andre developed an early appreciation for the rich flavors and diverse culinary traditions of his homeland. His journey into the culinary arts began at a young age, where he honed his skills and cultivated a deep love for cooking. This passion led him to pursue formal training, ultimately earning his certification as an Executive Chef.

With over 20 years of experience in the hospitality industry, Chef Andre has established himself as a prominent figure in the culinary landscape, particularly within the prestigious Marriott Hotels. His career has taken him to some of the most high-end hotels in major cities such as Miami, Chicago, and New York, where he has consistently achieved remarkable results. His ability to blend creativity with precision has earned him accolades and recognition from peers and patrons alike.

Currently, Chef Andre serves as the Multi-Property Resort Executive Chef at the Westin Hotel Seven Mile Beach in the breathtaking Cayman Islands. In this role, he oversees multiple properties, bringing his innovative culinary vision to life while ensuring that each dining experience is exceptional. His leadership and expertise continue to elevate the culinary offerings at the resort, delighting guests with his signature dishes that reflect both local flavors and international influences.

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What would you do if you weren’t a chef?

While I currently find myself immersed in the culinary world as a chef, the idea of stepping into the realm of food writing has always intrigued me. Food writing is not just about documenting recipes or reviewing restaurants; it’s a vibrant field that allows for deep exploration of food trends, cultural significance, and the ever-evolving landscape of gastronomy. As a food writer, one would have the unique opportunity to delve into the stories behind the dishes we love, uncovering the history and traditions that shape our culinary experiences.

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Do your personal preferences influence the menu at all?

Menus are not just lists of dishes; they are a reflection of the chef’s vision, creativity, and personal preferences. Each item on a menu tells a story, representing the chef’s journey, their experiences, and the flavors they are passionate about. When a chef curates a menu, they are essentially sharing a piece of themselves with their diners, inviting them to partake in an experience that goes beyond mere sustenance.

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What do you think is the most over-hyped food trend currently?

The farm-to-table movement has gained immense popularity on the last feel years, driven by growing consumer demand for fresh, organic, and sustainable food options. Restaurants worldwide are now taking this concept a step further by introducing hyper-local menus that focus on sourcing ingredients from local farms, urban gardens, and even their own backyard gardens. This trend is reshaping the dining experience, offering fresher meals while fostering local economies and reducing environmental impact.

As consumers become more conscious of where their food comes from, hyper-local menus are emerging as a key differentiator in the restaurant industry. Chefs and restaurateurs are forging direct partnerships with local farmers, fishers, and artisanal producers to curate menus that change with the seasons and reflect the region’s natural bounty. Hyper-local sourcing is not just about freshness; it also aligns with sustainability goals by reducing carbon footprints associated with long-distance food transportation. Locally sourced ingredients spend less time in transit, leading to reduced spoilage, better nutrition retention, and ultimately, a superior dining experience.

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When are you happiest?

As you know, life can often get busy and overwhelming, but I find that the moments I cherish the most are those spent at home with my family. There is something incredibly special about gathering in the kitchen, where we can all contribute to preparing a meal together. Whether it’s chopping vegetables, stirring sauces, or simply sharing stories while we cook, these moments create a sense of togetherness that is hard to replicate. I love how cooking becomes a collaborative effort, where everyone pitches in and brings their unique touch to the dishes we create.

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What’s your favourite takeaway or comfort food?

It’s fascinating how certain dishes can evoke feelings of warmth, nostalgia, and happiness. Let’s delve into why comfort food holds such a special place in our hearts and palates.

First and foremost, comfort food often serves as a powerful emotional anchor. Many of us associate specific meals with fond memories from our childhood or significant moments in our lives. For instance, a bowl of mac and cheese might remind someone of family gatherings, while a slice of homemade pie could evoke memories of baking with a loved one. These dishes not only satisfy our hunger but also provide a sense of familiarity and security, making them a go-to choice during times of stress or uncertainty.

.What makes the local food scene so exciting?

Caribbean cuisine is a delightful fusion of flavors, colors, and cultures that reflects the rich history and diversity of the region. One of the most exciting aspects of Caribbean food is its unique blend of influences from indigenous peoples, African traditions, European colonizers, and Asian immigrants. This melting pot of cultures has resulted in a culinary landscape that is both varied and dynamic, offering something for everyone.

Lastly, the stories behind Caribbean dishes add to their allure. Each recipe often carries a piece of history, reflecting the struggles and triumphs of the people who created them.

 Can you tell us more about the cuisine at your restaurants?

As we continue to enhance the dining experience at our hotel restaurant, I wanted to take a moment to highlight the importance of our commitment to incorporating local foods, particularly fresh seafood, into our menu. This initiative not only elevates the quality of our offerings but also strengthens our ties to the community and supports local businesses.

Our partnerships with local farms and fish markets are crucial in ensuring that we provide our guests with the freshest ingredients available. By sourcing seafood and produce from nearby suppliers, we can guarantee that our dishes are not only delicious but also reflect the unique flavors of our region. This approach not only enhances the culinary experience for our

12 HOURS BRAISED BONE IN BEEF SHORT RIBS

Ingredients

• 6 lbs beef short ribs (give or take, doesn’t have to be exact)
• 2 tbsp canola oil
• 3 medium onions, chopped
• 3 medium carrots, chopped
• 2 celery stalks, chopped
• 1/4 cup all-purpose flour
• 1 tbsp tomato paste
• 1 bottle of dry red wine
• 32 oz beef stock (preferably low-sodium)
• a head of garlic, the top sliced off to expose the cloves
• a big handful of herbs (parsley, thyme, oregano, rosemary; a few sprigs of each)
• 1 bay leaf
• coarse salt and freshly ground black pepper

Cooking steps –

1. Season the ribs with coarse saltand freshly ground black pepper then allow the short ribs to come up to room temperature. Then preheat the oven to 350°F.
2. Heat the oil in a large Dutch oven over high heat. Brown the short ribs, taking care not to overcrowd your pan (overcrowding will make your ribs steam rather than sear; do in as many batches as necessary to ensure that each rib has a small amount of space around it). Remove the ribs and set them aside.
3. Add theonions, carrots, and celery to pot and cook them for a few minutes, stirring them occasionally, until the onions are soft. Scrape the bottom to release any browned bits from searing the meat.
4. Sprinkle theflour over the vegetables and add the tomato paste. Str it well and cook a few minutes longer, stirring occasionally. Return the short ribs and any accumulated juices to the pot. Pour in the wine and beef stock (you can add a small amount first then scrape up any remaining bits stuck to the bottom of the pot, then add the rest). Add all the herbs to pot along with the garlic. Bring it to a boil, cover, and transfer it to the oven.
5. Cookuntil the short ribs are tender, about 3 hours (they’re ready when they fall apart when you test them). Transfer the short ribs to a platter or a large serving bowl, and tent them with foil.
6. Strain thesauce into a gravy strainer and remove the fat from surface. Place the gravy into a saucepan, bring it to a boil and keep it at a strong simmer until it’s reduced by 1/3. Season to taste with salt and pepper.
7. Serve the with Golden potatoes & Blanched asparagus