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cover story
January 2013 Gulf Gourmet
two years ago, when the legendary
Dr. Bill Gallagher set-up the Bill
Gallagher Young Chefs Forum, he
personally asked Andy to carry
forward the forum for him. To break
it down in simple words, Andy is
spearheading the biggest movement
that is shaping tomorrow’s Executive
Chefs around the world. He and his
team of senior Chefs and young
ambassadors spread across the
planet are working hard at ensuring
that global culinary standards are
maintained and enhanced through
the training and development of
young chefs regardless of race,
religion or colour.
So how does one man manage
all of this? Or perhaps the more
pertinent question would be, what is
it about Andy that attracts powerful
hospitality professionals to be their
man to carry forward their dream
projects?
The answer is simple.
During the course of my interview,
there are a few lines he said that
might explain his unique and
enviable position. He says, “I was
given many opportunities as a
young chef. I had people who took
care of me like Vladimir, Patrick,
John, Mick and some of the Chefs
I worked with here in Dubai. I was
always given guidance or assistance.
So what I have always tried to do in
my career is to make sure that I give
back to the young guys as much as
I can. Teaching the guys out here
in Dubai is something I really enjoy
since many of the guys come out of
the education background and not
a 4-year apprenticeship. So there is
always a lot to teach.”
If you’re thinking, that’s normal spiel
spouted by most Executive Chefs
you may have a point. However,
Andy, who turns 50 this year, has
more than just words to prove his
passion for uplifting the careers
I used to cook the Sunday
meals at home. My mom
used to get me to cook
in the kitchen at home. I
decided to choose cooking
as a career because you
get to travel
of young chefs. People who have
trained under him include, Ravi
Nagi, the Executive Chef at Hilton
Washington, Bonny Azarved, the
Goan guy who is now Executive Sous
Chef in the Fairmount in Bermuda,
or Chef Lahori, who runs four
restaurants in Chicago…by the way,
did we mention Fredrick in Canada?
See what I mean? Andy has the
passion for training young Chefs
and is known to walk the talk for
over two decades now. Way back
in 1993 at the Hilton, he set-up an
apprenticeship programme for the
region when he was still working in
the kitchen as a 30-year-old rising
Chef. And the names we mentioned
above are young people who had the
opportunity of going through that
apprenticeship.
So how did the hospitality industry
find Andy Cuthbert?
“When I was 16, I asked my father
if I could join him to be a motor
mechanic and he said I don’t think
this is the right job for you,” reveals
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