Andrew Molen: The Private Chef Behind the Best Events and Tastiest Tables

Photo Credit: Chef Andrew Molen

Andrew Molen is undeniably cool and fun to hang out with—but first, you have to catch him. He’s constantly moving between the Hamptons, NYC, and South Florida, working with a loyal roster of long-term clients. This circuit is affectionately known as “The Triangle” among those with a certain net worth.

“I go where the clients are,” Andrew says with a smile. Not a bad life, if you can get it. And this year, his culinary passport expanded even further: Montana, Tuscany, California, plus high-profile gigs at the Masters Golf Tournament and the Sundance Film Festival.

Having trained alongside culinary legends from a young age, Andrew has no shortage of stories. He cites Jean-Georges Vongerichten and Gordon Ramsay as major inspirations, and considers Chef Todd English both a favorite and a mentor.

“The guy’s a legend—he combines hard work with a zest for life.”

When asked about the state of the restaurant scene in the Hamptons, Andrew doesn’t sugarcoat it. “It hasn’t been a great summer for many dining establishments,” he admits. “Weekends are still busy, but weekdays? Most places are half full—sometimes even less.”

“People spent their money in Europe this summer. And when they’re back in their luxurious homes, they want to stay put and entertain at home. That’s why pivoting .to private chef work was a smart move. I am creatively challenged at every event. I work hard to craft unique menus for each client and it’s a joy to see them happy. It keeps my creative juices flowing.”

One of Andrew’s favorite crowd-pleasers? Cooking paella for 100 guests in a massive pan he’s had for years. His secret-recipe lobster rolls are also a hit at Hamptons events.

Andrew’s culinary journey began at age twelve, washing dishes at his mother Sandra Arcara’s popular East Side spot, Samalitas. There, he learned the basics of cooking and soaked up the energy of the kitchen. His mother, descended from early California settlers, owned several iconic NYC restaurants during the roaring ’90s.

While Andrew can cook anything, Mexican food remains his favorite—followed closely by Italian.

“I have wonderful memories of those early days in the kitchen. The staff always fed me. Kitchens are communal places where people bond for life.”

You can find Andrew most weekends at Isola Restaurant on Shelter Island.

Disclaimer: Written in partnership with APG.