Entrée Magazine - 2018
Chef Hyde Catering By Karen Stroud
Chef Andy Hyde
Fairly new to the Naples dining
scene, but making quite an impact
is Chef Hyde Gourmet Catering. In late
2015, Chef Andy Hyde opened his catering
and private personal chef services and
brought his worldwide experience to Naples.
A native Ghanaian, Chef Hyde grew up
in Europe studying and earning a BS in
Culinary Arts in Germany. He has traveled
the world working in several prestigious,
Michelin rated restaurants including Alina
in Chicago, Bouchon in Beverly Hills,
and at Gordon Ramsey’s hotel in Los
Angeles. Locally, Chef Hyde has prepared
his high-end gourmet creations at La
Bazenne on Fifth Avenue and also at La
Playa, where he was executive chef.
which he developed through relationships
with many different mentors along the
way. Early on he learned that “You can’t
come into a new country and expect it
to be the same as your home country.
You must adapt to be successful.” With
every new kitchen and restaurant, it is
in his skill, but knows that a strong team
makes all the difference. He likes to take
the risk in developing his teams’ awareness
about the diverse nature of the industry.
He strongly believes that mentorship
valuable asset for the trainee.
Chef Hyde, or “The Wild Child” as he is
sometimes known due to his diverse and
globe-trotting youth, offers an elegant,
gourmet menu where fresh ingredients
are whimsically entwined and artfully
plated to display hints of French, Spanish,
is fond of fresh herbs and is currently
“Obsessed” with lemon verbena and
lemon balm, which he combines with
His menu is exciting and each delicious
offering is sure to tantalize your palate.
Chef Hyde Catering is available for private
parties, corporate events, intimate dining,
and weddings. If you are looking to
make a statement and impress, provide
a different delicious meal, or just enjoy
look no further than Chef Andy Hyde.
Chef Hyde proudly serves Naples, Ft.
Myers, and Miami, Florida. Find Chef
Hyde at www.chefhydecatering.com, by
phone at 866-204-9255, or by email at