Chef Andrea Rechtiene (pronounced, “reck-teen”) is a Boston-based private chef with an impressive background. Andrea has been cooking in St. Louis, New York, and Boston for over 10 years and has held numerous roles including Chef de Cuisine at Lincoln Tavern and cooking at Barbara Lynch’s Menton.

She received her undergraduate degree in hotel and restaurant management from The University of Missouri (aka “Mizzou”) before completing an accelerated program at the Culinary Institute of America in Hyde Park, NY at just 22 years old. In between schooling, she spent a year working at her dream restaurant in St. Louis, learning from Chef Mathis Stitt of Veritas.

Andrea grew up in the midwest, the middle sibling to two brothers, whose love of cooking developed early by watching her mom make homemade meals seven nights a week. Andrea freely admits she wasn’t great at school and would do anything to avoid homework, including cooking for her family. In fact, when she was grounded as a child, she wasn’t allowed to watch The Food Network (Lydia Bastianich and Ina Garten were her favorites) nor cook … a fitting punishment for a budding chef! 

Chef Andrea has two true loves in life; cooking and her 5-year-old black lab, Fischer. Putting her passion on a plate and having people recognize and appreciate that passion is what fuels her purpose - it’s about the culture (both between chef and diner, and the camaraderie of the back of house team) and the connectivity of food. Speaking of camaraderie, Fischer has been a part of her journey since moving to New York for culinary school! 

Although classically trained, Andrea’s specialty is elevated comfort food - think sophisticated simplicity. You’ll probably spot her by the Chucks on her feet and a bandana around her neck, with Stevie Nicks playing in the background. Chef is known for having a well-curated pantry to make her dishes shine and secretly loves being presented with a challenge. So, if you’re someone who loves and appreciates food as much as she does and looking to create a memorable meal for the people you love, reach out to Chef Andrea! Bonus points if she can cook outdoors and you’ve got a dog.

Ask Me Anything With Chef Andrea

Q. You can only have one condiment, one spice, and one tool on a desert island. What are you bringing?

A. Mayo, knife, tarragon.

Q. What are some of your favorite songs and/or go to cooking music? 

A. Chill music to work to (the steady in the storm) - I’m a huge Stevie Nicks fan.

Q. Who’s your biggest inspiration?

A. This is a tough one to answer. You go through phases as a young cook on the line, then as a chef and as a head chef, you admire different people for different things. My driving force has always been “the love of cooking” plus Bourdain’s outlook on the culture of food - why it exists and what it does for people. You cook for the people you love and that’s how you show your love for them. Putting your passion on a plate and having people recognize and appreciate that passion is a driving force in my career. It’s the exchange. The enjoyment in the moment. You work on passion - the 70 hour weeks, the things you put yourself through - you have to have a reward at the end.

Q. It’s your last day on earth. What’s your last meal?

A. I would make something seasonal and fresh, hopefully getting the ones I love in the kitchen with me, most likely a mix of high and low brow favorites.

Q. What has been the greatest meal of your life that you’ve eaten (thus far)? Where?

A. I have had the privilege of eating some incredible meals at the NoMad Manhattan, Highlands in Birmingham, Momofuku, and many others but my favorite meal has to be the meals eaten with my family on our vacations to Italy. There is something truly special about sharing food while making new memories.

Q. Someone tells you, “make me anything!” What’s your go-to dish?

A. Something hyper-seasonal, probably pasta or risotto. My wheelhouse is elevated comfort food- simplicity done well.

Q. Who’s your dream client?

A. Someone that’s as invested in the food as I am. If you’re getting as much out of what I’m doing as I feel I’m putting into it? That’s my dream client.

Q. What’s your go-to drink? 

A. My go-to is a 50/50 Plymouth Gin Martini - up and with a twist. It’s equal parts dry vermouth and Plymouth gin, a dash of orange bitters, with a lemon twist. It’s pretty snappy.  If you make it, I want to hear about it!