Chef
Andrea Rechtiene
- Discipline
- Chef
- Based in
- Phra Nakhon Si Ayutthaya, Thailand
- Venue
- U-Khao · Restaurant
i. Biography
The work at U-Khao in Phra Nakhon Si Ayutthaya shows what happens when training, service pressure, and line discipline are all carried forward into a kitchen with a clear point of view. Andrea Rechtiene’s grilled shrimp relish with vegetables sits in that frame: built on heat and smoke, but held together by control. The same through-line reaches back through culinary training at the Culinary Institute of America in Hyde Park, through the discipline of The University of Missouri, and through restaurant service at Veritas in St. Louis and Menton in Boston. By the time Andrea Rechtiene became Head Chef at Lincoln Tavern, the progression from cook to leader had already been earned in the work itself. Today that background lands in two roles: Private Chef Andrea Rechtiene and chef of U-Khao. The cooking reads as a practical exchange between technique and judgement, shaped by training but anchored in what is fresh, what is available, and what the table will actually keep talking about.
The Climb
At Veritas in St. Louis and Menton in Boston, Andrea Rechtiene worked in kitchens where pace and pressure sharpen a cook’s habits. Combined with training at The University of Missouri, those years formed the base for a style that values repetition, control, and clean execution. That preparation came into focus when Andrea became Head Chef at Lincoln Tavern, a role that marked the move from cook to leader in straightforward terms. Today, Andrea is Private Chef Andrea Rechtiene and chef of U-Khao, carrying that experience into the present without changing the terms of the work.
Today
At U-Khao in Phra Nakhon Si Ayutthaya, grilled shrimp relish with vegetables is the dish that sets the tone: spicy, smoky, and direct. The vegetables steady the plate, keeping the heat from running away with it. Slow-cooked egg stew with pork belly works differently, leaning into a deeper, old-school register where the pork belly stays tender and the egg takes on the braising liquid. Stir-fried stinky vegetables with shrimp pushes further still, using pungency as part of the structure rather than as a novelty. Taken together, the dishes show a cook working across brightness, depth, and more assertive flavours without losing control of the menu. That approach is stated plainly in Andrea Rechtiene’s own words: "I like to draw from what is locally available each season. Let the produce shine!" Another line is even more direct: "Being a chef is my life's work." "I believe in putting passion on the plate!"
Signature
Andrea Rechtiene’s signature dishes are grilled shrimp relish with vegetables, slow-cooked egg stew with pork belly, and stir-fried stinky vegetables with shrimp. Each one points to a different register in the cooking, but all three rely on the same discipline: clear flavour, close attention to ingredients, and enough intent to keep the plate from settling into the expected.
In Their Words “I like to draw from what is locally available each season. Let the produce shine!” “I strive to create each menu to my clients unique tastes.”
Recognition
The most immediate recognition for Rechtiene’s work is the menu itself. Grilled shrimp relish with vegetables is the anchor, with smoke and spice doing the lead work. Slow-cooked egg stew with pork belly shows control through tenderness and absorption. Stir-fried stinky vegetables with shrimp makes room for pungency and a profile that sits outside the more familiar Thai restaurant repertoire. The thread connecting the dishes is simple: unique tastes, seasonal ingredients, and a stated commitment to let the produce shine.
Profile updated July 2026
FAQ
Asked of Andrea
Where did Andrea Rechtiene train or study?
Andrea Rechtiene trained at The University of Missouri.
