In his 35-year-long career, Andrew Gaskin (UK) has travelled nearly the entire world, worked with world-renowned chefs in famous restaurants and prepared dinners for many a celebrity, including Her Majesty Queen Elizabeth II of England at CHOGM in Malta.
Gaskin has worked for the Starwood hotel chain as the head chef at their hotels in Malta and locations across Africa, China, Thailand and Sardinia, as well as on the exotic Pacific island of Bora Bora. Furthermore, he has worked with the Michelin-star chefs Michel Rostang and Fulvio Pierangelini, and was stagiere in the teams of numerous Michelin-star restaurants, in Rome (one star), Monte Carlo and Paris (two stars), and Bray (three stars) in the UK with the famous Heston Blumenthal.
He describes his own style of cooking as innovative, light and inspired by the Mediterranean, with a continued appreciation for locally available products. In the years he has been inspired by Professor Hubert from his culinary school, who taught him the basics, Marco Pierre White, whose dedication to top quality and perfection he immensely appreciates and Heston Blumenthal, with his creativity and constant re-examination of all the culinary aspects.
Today he works as a consultant chef of Corinthia’s luxury hotels around the world, focusing on new opening projects so drafting and creating restaurant concepts for within their new properties
“With some minor detours, my life has taken me from London to at present, the Hungarian capital and the beautiful city of Budapest. I’m looking forward to the challenge of further improvement of the culinary offer across the Corinthia luxury division hotels. In that regard, I particularly emphasize the use of only the best local ingredients produced by suppliers that I have picked personally,” says Gaskin, adding that each restaurant will have its own story that will rely on the people standing behind it: chefs, farmers, fishermen… All of this will complement the rich international experience he is bringing with him. On the question of what he aims to accomplish with his cooking, Andy replies briefly: “Happy guests, that’s my primary aim.”
Andrew Gaskin has won two silver medals at the ScotHot World Culinary Grand Prix (Cold and Hot Kitchen) and has a number of trophies and medals from the days he competed in Salon Culinaires across Europe.
Describe your culinary philosophy in 5 words
Enjoy the ride, keep pushing
What is your aim?
To provide a memorable dining experience throughout my restaurants
What is your greatest inspiration?
Nature and my team
What three things would you take to a desert island?
My wife, a knife and a fishing rod(as i know my boys would get bored stiff).
- 16/20 Gault & Millau
- 2 Silver medals Culinary Olympics
- Global winner of Le Meridien Creative Canvas