Chef Andres Busquets

Introduction: I graduated from the Art Institute of New York City. My cooking career has been focused on 5-star hotel service. My work depends on the client's needs and of course, on the resources I'm able to use for the execution of the event. My work starts with menu development, after listening to my client's needs, allergies, special diets, likes, etc. After we have the approval, we'll shop and start working on the menu in a location that could be the client's office, home, boat or any place they need.