Andrew Parkinson

Executive chef, Teacher and published author.

Andrew has 33 years cooking experience which includes time spent at luxury hotels including, Gleneagles Hotel and The Grove, London’s Country Estate.

As well as this he has spent a considerable amount of time as the  Executive Chef at Jamie Oliver’s Fifteen where he led the training programme and the kitchen and has been responsible for training over a hundred young chefs.  He has had stints at Quaglino’s in Bury Street, Central London and the boutique restaurant Odettes,  in Primrose Hill.

  Cooking has taken him all over the world and he has travelled to Australia, Italy, Iceland and Singapore where he has led unusual and high profile events.

Andrew is a published author and has released two books, ‘Cutting it fine’ and ‘The Zedel Cookbook’, where he was the executive head chef of the iconic French Brasserie. 

In the media Andrew has filmed in New York and appeared on the US primetime show, Iron Chef America. His high profile guests include a host of world leaders including the Obamas and various Royals..


 Specialist Course

The Parisan Brasserie