About

Chef Andy developed his distinctive palate through a multicultural upbringing. Born in Accra, Ghana, he spent his early years in Chicago and thereafter studied at The Culinary Academy in Hannover, Germany where he learned from some of the best Chef's in Europe. Because of this diversity, his cuisine combines elements from his African, American, and European background which enables him to craft unique signature flavors.

After cooking at several restaurants in Europe, Chef Hyde returned to the United States in 2006, where he was instrumental in the opening of Gordon Ramsey’s London Hotel in Los Angeles in 2008.  He expanded his knowledge of American cuisine through cooking in fine dining establishments across the United States, including Thomas Keller's Bouchon restaurant in Beverly Hills. He also worked in 3 star Michelin rated Alinea restaurant in Chicago, and recently was the Executive Assistant Chef at the Relais and Chateau, The Wauwinet Hotel in Nantucket.