Andrew Evans

Owner & Executive Chef

Maintaining meaningful relationships with clients has always been the focus when creating customized menus to obtain the highest satisfaction through food and service.

The launch of Cookery Catering in 2012 was a rewarding accomplishment for Chef Andrew and everyone involved. The company’s client base grew quickly in the first two years, achieving customer loyalty and repeat business.

By 2014, Chef Andrew gained a recipient award from the OHI (Ontario Hostelry Institute) Top 30 Under 30. With features on the front pages of the National Post and Foodservice & Hospitality Magazine, news quickly spread within the industry and amongst clients.

In 2018, Chef Andrew began building a larger relation with George Brown College as a Culinary Instructor with first-year Culinary Students.

Chef Andrew studied at Niagara College – Canadian Food & Wine Institute.

He succeeded with:

• Culinary Management

•  A Post Graduate program in Hospitality & Tourism Management Systems

• Level One Sommelier program of Wine Fundamentals through the International Sommelier Guild.

Chef progressively increased his level of accountability through diverse culinary positions which contributed to his foundation of professional cooking. He achieved his Ontario Red Seal at the acclaimed Magna Golf Club in Aurora, Ontario before being promoted to the position of Sous Chef. Creative preparation of food and service was executed each day for: members, dignitaries, celebrities, sports figures, politicians, Presidents and Prime Ministers. Chef Andrew has also gained international work experience from his travels through several destinations in Asia and Europe. During this time, he gained new cooking techniques and knowledge from renowned Chefs and their teams. He completed two stagiaire positions at restaurants: Café de Artist, Chef Didier Rochat, and Lux Restaurant, Chef Wade Watson, who are featured in the Cook Book: Behind the Apron – The recipes of Lan Kwai Fong, Hong Kong.