Chef Andres Bravo was born and raised in Marin County in Northern California. He Attended The California Culinary Academy in San Francisco. Upon graduation he moved to Spain to further his Culinary Training. He staged and worked a few handpicked restaurants that he knew would make him a stronger chef. He worked under the internationally renowned Chef Andoni Luis Aduriz in the Basque Country at his 2 Michelin star restaurant. Working closely with the team, he learned the importance of sourcing locally, foraging, and attention to every detail.
After five years in Spain he was given and opportunity to move to Hawaii and learn the art and craft of sushi. That was 10 years ago. Since then, Chef Andres has worked at restaurants, opened up a farmers market booth, ran a catering company and is now the Executive Chef and Owner of his own Private Chef Company. He continues to work on side projects, catering with Ke Nui Kitchen and private yacht charters with Hawaii Yachts at Global Ocean Club.