It’s been my pleasure to work with Chef Andrew Barrett for the past seven months. During that time I was fortunate enough to experience the chef’s cuisine nightly.
There were several stand out meals that I ate during that time, in particular, a pan seared Seabream with wilted lettuce in a light sesame sauce that I will remember for the rest of my life.
Chef proved continually that his knowledge and affinity for fish and seafood was second to none. He twice made a Thai seafood soup, which not only sold out, was remarkable. Growing up in British Columbia I’ve always been fond of seafood; this soup was on another level.
While his skill and affinity for seafood is clear, he is also talented with desserts. I haven’t been able to stop talking about a single slice of avocado cheesecake I tried over a month ago.
I am going to miss eating Chef Barrett’s food on a nightly basis, though perhaps my waistline will thank me.