A Quickie with Chef Andres Bermudez
Meet the most desired private chef with so many NDA's he can't keep track.
I met Chef Andres at a home of his beloved clients, Pipe and Jo Yanguas. His food was as outstanding as his homemade batched cocktails and wine selections to pair. The meal was so perfect that when beloved Editor in Chief of Ocean Drive, my friend Paige Mastandrea asked for a private chef at her home for New Years - without hesitation, I referred this visionary and mastermind who believe it or not, never even studied cooking.
From his native Colombia, he moved to Madrid to pursue his passion of fashion photography. And just a few years ago, he and his wife moved to Miami to launch their thriving wine business.
Fast forward to today, Chef Andres is focusing full-time on private clients built a business where he services an array of VIP ones that he cannot share. And the good news is that he can be available for you, too. Whether its a small group or a larger one, he has various expertise in different cultures, from Thai to Kosher to Seafood (he sources the most insanely delicious fish) and when need be, comes with a team to assist.
Get to know this gentleman who preps a Negroni with infused vermouth for three days. The man who is just excellent at his craft.
Name: Andres Bermudez
Nickname: None!
Owner at: I’m a Private dining chef , nothing fancy. It’s just me!
Why Miami: Because of the weather, the art, it’s the place to be and with my wine company/business, it made the most sense!
Childhood leftover memory: My dads cooking and fishing with him - that was my inspiration. And food was the most important thing for me always. Paella was always outstanding not from a restaurant but from our home.
Favorite restaurant to take leftovers home from: I grew up in Bogota then moved to Spain to study film making. So in Bogota, Harry’s Bakery of Harry Sasson. And his place was H and and I loved the pepper steak with rice . And in Madrid, not so much, but if I had to choose, it would be a squid sandwich which is typical. It’s fried calamari with mayo.
My last meal would be: Sushi. An omakase from Japan which I haven’t been to! I’m a great omakase chef, too, but in Japan it is!
What music is playing in your kitchen: Classic Rock like Depeche Mode of Rufus or Led. It depends on my mood and my cooking style.
What do you wear at home in the kitchen: My chef’s jacket! It’s so comfortable and I don’t want my clothes to get messy!
Favorite thing about the Miami restaurant scene: The old pretentious culture is kind of gone, I love the new cool options. Like Bar Bucce, or Sunnys which are casual cool.
Least favorite thing about the Miami restaurant scene: The pretention! And the servers who push caviar and just want you to spend over enjoying the experience!
After work, I drink (alcoholic/non-alcoholic): Negroni, Martini or Wine. My negroni is made by me and I pre-batch it and infuse it with different styles of vermouth.
What would people be most surprised to know about you: I never went to culinary school. I was a photographer for 20 years in fashion - and now this!
Your go-to spots in Miami: Sunny’s, Boia De and Daniel’s. At Sunnys, it’s the octopus ceviche and the tar tar, the NY strip steaks and the burger. And let me not forget the oysters! I want to order everything there. At Boia De - the rabbit ragu pasta, and at Daniel’s the porter house and the oysters.
Kitchen tool you swear by: A blender and my knives. Japanese knives and one German.
Favorite thing to cook at home: Surf and turf, a Porterhouse, a steak tartare, or steak au poivre! I also swear by crab legs, Maine lobster and Spaghetti al Vongole.
If you weren’t a chef, what would you be doing: I’d still be behind the lens as a photographer, or immersing myself deeper into the wine industry.
What advice would you give aspiring chefs: Enjoy cooking
What’s your #1 guest-order pet peeve: Asking for severe modifications to a chef’s signature dish before even trying it as intended.
Favorite city to visit for food: San Sebastián, Lima and Sicily!
