Chef and artist all at once
Andy Gaskin is not a cook, not even a chef…
Simply put, he is a hyperactive artist with food as his medium and cooking as his chief technique.
He describes his own style of cooking as innovative, light and inspired by the Mediterranean, with continued appreciation for the locally available products.
His experience of working in kitchens around the world has made him an uncompromising connoisseur of the latest in the business and helped him in using top-quality tools, appliances and ingredients.
The four main elements of his culinary art: Tasty, Original, Emotional, Humorous.
Le Meridien Global Creative Challenge Asia winner
Highest new entry no. 64 in the Top 100 Best Chefs Awards 2017
Gold Top 300 chefs list
Global Foodart 2017 Runner up
Our menu at Wine Vault Restaurant