Chef Andrew Helliwell received his culinary education in England and is a graduate of Granville College, located in Sheffield, England, where he was classically trained. He continued his education as Commis de Cuisine, in a special culinary apprenticeship at the landmark Savoy hotel in London, England. His culinary career began in London, brought him to Bermuda and finally, New York.
Andrew has been the Executive Chef at the Glen Cove Mansion Hotel and Conference Center since August 2009. His culinary strengths have been honed through executive chef positions at various catering facilities, hotels and country clubs in both New York City and Long Island.
Staying Current with trends such as gluten-free and sustainable products allow him to create menus that change to meet client needs on a daily basis. His love of gardening feeds into his passion for fresh produce and herbs, in keeping with the “farm-to-table” concept. His relationships with local seafood distributors enable him to use the freshest seafood available, while maintaining conservational ideals.
His culinary style comes from a passion for classical French, intertwined with European, Asian, Middle Eastern cuisines and as always, Grandma’s cooking, regardless of her ethnicity.
He enjoys traveling and seeing how food is created and appreciated in different cities, from London to New Orleans, Montreal and Venice; and bringing in his own interpretation of these ideas to life.
He is the recipient of the New York Guild Medal of Honor and first place honors with the societe Culinaire Philantropique.
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