The Netherlands

North Holland

Amsterdam

We had an AMAZING private dining experience at my place by @andreas_chrysomallis - highly recommend! Esp if you're into vegetables and fermentation goodnesse
menu (there are tons to choose from):
1. Gigantes-Tomato Kimchi-White Asparagus ricotta
2. Celeriac Scallops
3. Slow-cooked cauliflower in curry butter, mint/cauliflower pesto, and curry cream
4. Chocolate and beetroot brownie soft cake, Milk chocolate and poached cherries
And the bread and fermented butter were also next level good. Chef Andreas is super professional and a very nice guy that will take any dinner party to the next level - and after the dinner the kitchen was cleaner than when he started.

We had an AMAZING private dining experience at my 

Hele leuke avond gehad met onze privé chef Andreas. Een groot diner geheel verzorgd door Andreas voor 22 mensen bij mij thuis voor m’n 30ste verjaardag. Andreas heeft veel ervaring met vegetarisch koken en zorgde er voor dat elk gerecht weer een verrassing en een nieuwe smaaksensatie was! De gerechten waren erg smaakvol en de avond was erg gezellig. Ik kan je absoluut aanraden om met Chefmaison zo’n avond te regelen. Het boeken via de site gaat gemakkelijk en de communicatie verloopt soepel. Bovendien is er veel keuze!

Andreas zorgde er voor dat elk gerecht weer een verrassing en een nieuwe smaaksensatie was!

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						<p><span style="font-size: 12.000000pt; font-family: 'ArialMT'">My name is Andreas Chrysomallis, I’m from Greece and I’ve been working in
Amsterdam as a professional cook for the last 7 years. I studied Finance &amp;
Maths, but I always wanted to make people smile with food, so I decided to
follow my passion and change my career path a couple of years ago.
</span></p>
						<p><span style="font-size: 12.000000pt; font-family: 'ArialMT'">I was working as Head Chef at Instock, a restaurant that had the mission to
make beautiful meals out of ‘wasted veggies’ - vegetables that would end up
in the waste bin because of how they look like while they still taste delicious.
Unfortunately, due to Corona, we had to make the difficult decision to shut
down the restaurant
</span></p>
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						<p><span style="font-size: 12.000000pt; font-family: 'ArialMT'">This means that i have to start to think creative and the good news is that I’m
available to be your private chef at home during these crazy times!
</span></p>
						<p><span style="font-size: 12.000000pt; font-family: 'ArialMT'">The last couple of years I’ve been working in 5 Star Hotels, Michelin
restaurants &amp; fine dining places. In the meantime I’ve also been doing stages
at Arzak(***),Heston Blumenthal(**) and at Noma restaurant***(</span><span style="font-size: 12.000000pt; font-family: 'ArialMT'">Νο</span><span style="font-size: 12.000000pt; font-family: 'ArialMT'">1 awarded
for 2021) in Copenhagen.
</span></p>
						<p><span style="font-size: 12.000000pt; font-family: 'ArialMT'">Besides that, I’ve been volunteering for 2 years as a chef in a non-profit
organization (Taste Before You Waste), based in Amsterdam. We organized
weekly dinners for 80-90 people, and by doing this we used vegetables &amp;
fruits that normally would’ve been wasted.
</span></p>
						<p><span style="font-size: 12.000000pt; font-family: 'ArialMT'">Also, I’ve been organizing my own personal project called </span><span style="font-size: 12.000000pt; font-family: 'ArialMT'"> ́</span><span style="font-size: 12.000000pt; font-family: 'ArialMT'">Fermentation Art</span><span style="font-size: 12.000000pt; font-family: 'ArialMT'"> ́</span><span style="font-size: 12.000000pt; font-family: 'ArialMT'">.
I organized over 10 successful workshops.dinners about fermentation and
ways to preserve food through lacto fermentation<br>
I love life and since I found my passion it is my goal to learn something more
about it every day. This makes me happy and gives me a lot of energy to
explore, travel and work hard, despite these uncertain times. I am a very
happy, passioned cook with great skills, I have a high feeling of responsibility
and eye for detail.
</span></p>
						<p><span style="font-size: 12.000000pt; font-family: 'ArialMT'">I’m looking forward to meet you!&nbsp;</span></p>
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Tender grilled courgette with a zesty wasabi cream and cured egg yolk.

Grilled Courgette with Wasabi Cream

Richly flavored slow-cooked celeriac served with hazelnut miso and a smooth celeriac beurre blanc.

Slow-Cooked Celeriac with Hazelnut Miso

A creamy white chocolate mousse paired with soft brioche and fresh blueberries.

White Chocolate Mousse with Brioche and Blueberries

Experience a delightful vegetarian menu with rich flavors and creative combinations.

modern

vegetarian

private chef

catering

weddings

Vegetarian Indulgence

Charred broccoli served with a vibrant broccoli stalk pesto and a smoky chili dressing.

Barbecued Broccoli with Smoked Chili Dressing

Flavorful slow-cooked cauliflower in curry butter with mint cauliflower pesto and creamy curry sauce.

Slow-Cooked Cauliflower in Curry Butter

Decadent chocolate and beetroot brownie cake with milk chocolate and poached cherries.

Chocolate and Beetroot Brownie Cake

A menu featuring rich and innovative dishes, perfect for a memorable dining experience.

Fusion

Rich and Creative Flavors

Innovative celeriac scallops with various textures of celeriac root.

Celeriac Scallops with Textures of Celeriac Root

A creative take on pointed cabbage with sauerkraut, highlighting the textures and flavors.

Textures of Pointed Cabbage with Sauerkraut

Caramelized pineapple paired with refreshing yuzu and creamy vanilla.

Caramelized Pineapple with Yuzu and Vanilla

An elegant menu that highlights seasonal ingredients with a touch of sophistication.

French

Elegant Seasonal Delights

Textures of celeriac root prepared to mimic scallops, providing a unique and refined start to the meal.

Celeriac Scallops

Cauliflower cooked slowly in curry butter, served with mint cauliflower pesto and curry cream for a rich and satisfying main course.

Slow-Cooked Cauliflower Curry

Delicate white chocolate mousse paired with soft brioche and fresh blueberries for a light and elegant dessert.

White Chocolate Mousse & Brioche

A refined vegetarian menu that combines contemporary techniques with bold flavors, offering a fresh take on classic ingredients.

Modern Vegetarian Elegance

Tender barbecued broccoli with broccoli stalk pesto and a smoky homemade chili dressing.

Barbecued Broccoli

Slowly cooked beef cheeks for 48 hours, served with potato mousseline, chimichurri, and veal jus for a deeply flavorful main course.

48 Hours Beef Cheeks

A rich chocolate and beetroot brownie, accompanied by milk chocolate and poached cherries for a decadent dessert.

Chocolate & Beetroot Brownie

A rich and savory menu featuring expertly crafted dishes with bold flavors and luxurious textures, perfect for an indulgent dining experience.

Savory Indulgence

Fresh fish tartare with cucumber, tempeh, and a green oil drizzle, offering a refreshing and vibrant start.

Fish of the Day Tartare

Delicately cooked fish of the day served with potato mousseline, butter lettuce beurre blanc, and a zesty green salsa.

Fish of the Day Filet

Caramelized pineapple paired with yuzu and vanilla for a tangy and sweet finish.

Caramelized Pineapple & Yuzu

A dynamic menu celebrating bold and inventive combinations of flavors and textures. Perfect for those who seek an adventurous and unforgettable dining experience.

Flavor Fusion Extravaganza

I am a very happy, passioned cook with great skills.

Chef Andreas Chrysomallis's menus