André Garrett, born in Bath, knew the life of a chef was for him from watching his grandmother manage a local restaurant. Following training at the City of Bath College, André started his hospitality career as a Commis Chef at Hunstrete House Hotel (1989-91), near Bath. After three years, he moved to London to work with Chef NicoLandenis as Commis Chef at Simply Nico (1991). Then Chef de Partie at Nico Central (1991-92), and at three Michelin-starred Chez Nico at 90 Park Lane (1992-94), before joining Bruno Loubet at Bistrot Bruno (1994-95).
André then returned to Nico Central as Head Chef (1995-98).In 1998, André was appointed Sous Chef at The Dining Room at the five-star Landmark Hotel in London (1998-99), before moving to Moxons Restaurant in Clapham as Senior Sous Chef (1999-2000). In 2000, he joined Chris Galvin at his Michelin-starred restaurant Orrery in Marylebone, where he was promoted from Senior Sous Chef to Head Chef within a year. In 2001, André won the National Final – Prix Pierre Taittinger Competition, and soon after, he also won the 2002 Roux Scholarship and took the opportunity to extend his skills at three Michelin-starred Guy Savoy in Paris. He later returned to his Head Chef position at Orrery (2002-06), where he retained the Michelin star and obtained a fourth rosette in the 2004 AA Guide.
In 2005, he received an MCA (Master of Culinary Arts) by the Academy of Culinary Arts. When Chris Galvin launched Galvin at Windows at the London Hilton Park Lane in 2006, André was appointed as Head Chef (2006-13). The restaurant gained aMichelin star in 2010, and André became renowned for his elegant modern French cuisine.
André was appointed Executive Chef at Cliveden House in Taplow, Berkshire, and launched his restaurant there in November 2013, which came #56 in The National Restaurant Awards 2014. André left Cliveden House in October 2018 to join Corinthia Hotel in London, where he now serves as their Executive Chef overseeing all food and beverage operations for the hotel, as well as helms the kitchen of Northall Restaurant. With his parting from Cliveden House, the restaurant at the luxe English establishment has been renamed as The Cliveden Dining Room.
André is a firm believer in training the next generation and encourages his team to enter culinary competitions.He sets himself the same example, and in 2007 was a UK competitor at the Bocuse d’Or (awarded 10th position); he also achieved the Level 5 Management and Leadership Diploma, CMI; and represented the South West region on BBC2’s Great British Menu 2011. André is also on the board of the Academy of Culinary Arts for their annual awards of excellence and the MCA.
Describe your culinary philosophy in four words…
Market driven, delightful and tasty.
What is your greatest inspiration?
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
Restaurant Andre, Singapore.
What four things would you take to a desert island?
Bottle opener, Pugliney Montrachet, Pilo my Jack Russell, and a tennis ball.
- #56 | The National Restaurant Awards, 2014 | Cliveden House
- Michelin star |Galvin at Windows, 2010
- Michelin star |Orrery, 2002-2006
- 4 rosette | AA Guide, 2004 |Orrery
- MCA (Master of Culinary Arts), 2005 | Academy of Culinary Arts