The Man Behind The Chef: Andy McFadden

The  Staff Canteen

The Staff Canteen

Editor 8th February 2016

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In the build up to The Staff Canteen Live 2016 – Skillery in association with Westlands and supported by the Craft Guild of Chefs at Hotelympia 2016, we are taking a closer look at the who will be joining us on stage - next up is Andy McFadden.

Andy is executive head chef at Pied a Terre and completes an already impressive line-up; he recently moved from L’Autre Pied, Pied à Terre’s sister restaurant, in order to replace Marcus Eaves. andy mcfaddenHe started his culinary journey at Michelin-starred Pied à Terre nine years ago, when the kitchen was run by Shane Osborn.

>>> Read more in the Behind The Chef series here

He took over L’Autre Pied after being sous chef there for only three or four months. Shortly after being appointed head chef, L’Autre Pied was awarded a Michelin star, making Andy the youngest Michelin-starred chef in the city at the time.    

At The Staff Canteen we want to see what makes chefs tick. We asked Andy a few questions about what he gets up to when not in the kitchen:

Would you rather order a starter or a pudding?

Starter.

What would your last meal be?

Roast Chicken with all the trimmings.

What was the last thing you ate? 

'Hunters Pie’ for staff food today…Basically a cottage pie Pied a Terre style with Venison.

If you weren’t a chef what would you be?

Footballer

If you could choose to dine in any restaurant in the world which would you choose?

There’s so many places I’d love to go to…I still haven’t eaten at Noma, it would be amazing to go out to Australia right now… Who is you celebrity crush? Eva Mendes.

If someone was to write your biography what would it be called?

Relentlessly Pushing!!!

What do you listen to in the kitchen?

Deep House.

What are you most proud of?

Working with such enthusiastic, energetic, focused, driven, passionate young cooks everyday.

If you could own another chef’s restaurant whose would you choose?

MacNean House and Restaurant in Co. Cavan, Ireland.

Who would you trust to run your restaurant?

Both teams at L’Autre Pied and Pied a Terre already do an amazing job of running both restaurants.

Why did you choose to get involved with TSCLive?

I got involved with TSCLive as Mark asked me to and The Staff Canteen is one of the leading websites for Chefs in this country and I feel very honoured to be a part of this event.

Visitors can go to www.hotelympia.com and register now for a free ticket to the show.

>>> Read more about The Staff Canteen Live 2016 at Hotelympia

The  Staff Canteen

The Staff Canteen

Editor 8th February 2016

The Man Behind The Chef: Andy McFadden