Wilderness Chef

Chef Andrew Rochon has worked in the food service industry for over 15 years, as Executive chef, butcher, and everything in between. He has worked at hotels, country clubs, restaurants, catering companies, resorts and more. He is at his happiest while hunting and fishing. His experience as a butcher and outdoorsman make him a top pick to butcher, process and prepare your wild harvests. Having helped cater events and dinners from 4 people to 3000, he is as comfortable cooking in a quaint hunt camp or industrial kitchen. His versatile techniques and menus will be sure to include something for everyone.