Andrew BuiPrivate Chef in Los Angeles, CA
The Chef
The Story
Andrew Bui is an American chef from Southern California. His love for food all started when he was a little boy learning to make grilled cheese and burgers from his uncle. At home he grew up on his mother's traditional Vietnamese meals, sparking his interest in cooking. In 2003 he started cooking professionally. During his undergraduate days he moonlighted as a pizza cook. After graduation, while cooking at small local restaurants in Southern California, Andrew fulfilled his love for the culinary arts; so he enrolled at the Culinary Institute of America, Hyde Park - NY. This later led him to a career working at several Michelin starred and World's Top 50 Best Restaurants. Notable cooking experiences include: restaurant Daniel - NYC, Ubuntu - Napa, Providence - Los Angeles, the Catbird Seat – Nashville, and the opening team at SingleThread - Healdsburg. Over the years, he has traveled abroad to Europe to intern at renowned establishments in London, Copenhagen, and Paris. Broadening his experience in hospitality, Andrew was part of the opening bar team at Bavel in Los Angeles, making modern craft cocktails with a culinary mind. He believes that, "It's not always about the food, but it's about what you're drinking along with it; it's about the ambiance, the music, the people— it's the guest’s experience. It's the full picture." Andrew has focused his efforts to become a private chef to UHNW clients with experience in Los Angeles, NYC, Minneapolis, Seattle, and Dallas. In this role, he offers together worldly experience, bringing restaurant-quality dining directly into the comfort and privacy of clients' homes. Whether crafting bespoke daily menus, executing intimate dinner parties, or managing specialized dietary regimens, every experience is tailored with meticulous attention to detail. Understanding the unique needs of high-profile clients, respecting privacy unconditionally, ensuring a seamless, secure, and exceptional culinary service from start to finish.
The Table
Gallery
Coverage
Where Andrew Bui Serves
The Menu
Services & Pricing
20 guests maximum · Books up to 6 months in advance
Work History
2024 - 2026
Private Estate Chef · Self-employed · Los Angeles & DallasPrivate estate Chef to an elite professional athlete's estate, including adults and children. Tailoring daily menus to my client’s precise preferences while maintaining a pristine, highly organized workspace and exercising utmost discretion and professionalism.
2020-2024
Private Chef · Self-employed · Los AngelesCooking in-homes, private events including ocassions, holidays and large catering dinner parties
2023
Chef, Maitre D, Assistant Director of Operations · Hamdi · SeattleSeasonal contract, assisted in daily operations from chef roles, beverages, front and back of house
June 2021 - August 2021
R&D Chef, Lead Events Chef · BLEND CATERING · Tahoe & Reno, NVSeasonal Role as Lead Events Chef and R&D, working with seasonal ingredients, menu development, P&L, and expanding vendor relationships for product sourcing.
2018-2020
Bartender, Beverage team · Bavel · Los AngelesPart of the opening team; built the initial seasonal cocktail program from scratch and developed recipes each season using rotating produce and spirits.
2016-2017
Chef de Partie, Breakfast Chef, R&D, Farm-hand · SingleThread Farms · HealdsburgJoined the pre-opening team to build breakfast service and recipes; ran breakfast production and worked the on-site farm.
2015-2016
Meat Chef · The Catbird Seat · NashvilleDeveloped seasonal tasting-menu dishes, sourcing and butchering meat in-house.
2013
Chef, intern · noma · Copenhagen DK3-month seasonal intern program, production and service
2012-2013
Chef de Partie - Fish · Providence LA · Los AngelesRan the fish station at a Michelin-starred kitchen, executed 5 different menus, trained junior cooks on fish butchery and worked directly with suppliers to secure daily catch.
2011
Chef de Partie · Ubuntu · NapaChef on cold and hot stations, farm to table cuisine
2010
Commis, paid externship · Restaurant Daniel · NYCLearning from the best French chefs
Education
Skills
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Private dining with
Reserve Andrew Bui
from $150 / guest
+ 20% platform fee and groceries
2–50 guests · Books up to 6 months ahead
No charge today. Your card is charged the 30% deposit only if Andrew Bui accepts.
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