About Us

Andy Hansson is a fine-dining chef trained by the iconic Genevieve Harris, one of the forerunners of modern Australian cuisine.

Andy’s passion for food and for ensuring you and your guests enjoy a quality food experience led to the founding of Cookbook Catering in 2006. He continues to source fresh, local ingredients from in and around Sydney, including Sydney’s fish markets, local growers markets, farm-to-fork wholesalers, and a range of exclusive artisans who specialise in produce-to-perfection.

Andy’s natural talent for taking the hassle out of catering, and combining his passion for food with the latest trends, is what makes Cookbook Catering one of the most exciting and exceptional caterers on Sydney’s Northern Beaches.


In 1994, Swedish born Andy Hansson finished his cooking apprenticeship at the Bathers Pavillion under the instruction of Genevieve Harris. Genevieve saw a talent in Andy and encouraged his passion for food.

Since his time at the Bathers, Andy has cooked in many of Sydney’s beautiful and award winning eating establishments including Le Kiosk, Freshwater Restaurant, Head Chef at Il Perugino (Won SMH – Best Sydney BYO Restaurant 2010), Head Chef at Bistro Marlo (Won SMH – Best Sydney Neighbourhood Restaurant 2005) and the Icon Group (Head Chef MPB).

In 2006, Andy’s career took him to William Blue School of Commercial Cookery where he lectured in Commercial Cookery. William Blue won “2009, 2011, 2012 Best Restaurant in a Training Institute” at the Restaurant & Catering Associate NSW Metropolitan Awards.

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