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Andrew Chase began cooking as a child, and with an exceptional mentor: Charles Banino, executive chef of the Ritz Carlton Hotel in Paris, who was a frequent visitor in his parents’ home. He honed his cooking skills at his home kitchen, with its Swiss and Baltic Jewish, as well as North American, culinary traditions, and in the households of good cooks around the world, and gained an encyclopedic knowledge of world cuisine through international travel from childhood on. He later worked in some of the finest restaurants in Boston and Toronto.
For his cookbooks and recipe and food writing in Homemakers and Canadian Living magazines and other publications, Andrew strives to offer readers fresh ideas through accessible but sophisticated recipes and food writing that explores the cultural, geographic and historical background surrounding food. His goal for readers is healthy and well-rounded eating, but he also hopes to inspire them to try new ingredients, new techniques and new flavours, and to educate them about world food culture.
Andrew is also a contributor to Gastronomica (UCLA), the first English-language academic journal of food and culture; is the author of The Asian Bistro Cookbook (Robert/Rose, 1998), The Blender Bible (Robert/Rose, 2005) and 400 Blender Cocktails (Robert/Rose, 2006), Canadian Living: The Barbecue Collection (Transcontinental, 2010); and from 1999 to 2001 wrote a food column for the Toronto Star.
From 1989 until 2000, Andrew, partnered with chef Camilo Costales, was chef and proprietor at a number of critically acclaimed restaurants in Toronto specializing in creative pan-Asian cuisine. Their restaurants were consistently included in the top-ten lists of Toronto eating establishments: Berkeley Café (Gault Millaut Toque; New York Times Recommendation); Café Asia (named one of the top four restaurants in the city by Toronto Life Magazine) and Youki Asian Bar and Bistro (listed among the top 20 restaurants in Canada in Where to Eat In Canada, and highly recommended by Fizz [Germany] and Zagat’s Survey [U.S.]). Andrew was named one of Toronto’s Top 10 chefs of the decade (1990’s) by NOW magazine.
Andrew was educated at Columbia University (B.A.1976, Art History and Chinese Language), in New York City, and at National Taiwan University (B.A. and M.A. credits 1981, Chinese and Buddhist Philosophy), in Taipei. Before moving to Toronto in 1988, he worked in Taipei, Shanghai, Hong Kong and Manila.