Chef
Andrew Parkinson
- Discipline
- Chef
- Based in
- New York City, New York, United States
i. Biography
Executive Chef at Balthazar in New York City, Andrew Parkinson’s career is marked by movement between Balthazar kitchens in London and New York, with each posting reinforcing the same operating discipline. The progression runs cleanly: Executive Chef at Balthazar in London, then Executive Chef at Balthazar in New York City. That kind of step-by-step rise is kitchen work measured in responsibility, service rhythm, and the ability to hold a room together from the pass.
Coming Up
London and New York formed the working ground for Andrew Parkinson’s early years, two cities that reward precision and punish drift. Chef at Jamie Oliver’s Fifteen in London gave structure to the start of that trajectory, before Executive Chef at Brasserie Zedel added another layer of responsibility. The move on to Executive Chef at Balthazar in New York City extended that pattern: each role deepened the same set of fundamentals, with the craft defined by consistency, timing, and control under pressure. Read in sequence, those roles show a career built through repetition, standards, and pace rather than noise. Jamie Oliver’s Fifteen in London, Brasserie Zedel, and Balthazar in New York City each sit at a different point in Andrew Parkinson’s development, but together they map a clear path through service-led kitchens. The throughline is the same one that governs any strong line: adapt quickly, keep standards exact, and make the room work.
Where They Are Now
Executive Chef at Balthazar in New York City is the current post Andrew Parkinson holds, and it asks for continuity as much as leadership. In a restaurant with an established identity, the job is to preserve the operating feel of the room while directing the kitchen with authority. Balthazar in New York City places him at the centre of service, where the work is less visible than the result and every decision carries through the dining room.
Signature
Andrew's signature dishes include Cutting It Fine. As a name, Cutting It Fine points to timing, edge, and exactness—the kind of language that fits a chef whose work has been formed in kitchens where the margin for error is small. In Andrew Parkinson’s profile, it serves as a compact marker of style, with enough tension in the title to suggest the discipline behind it.
Profile updated August 2026
FAQ
Asked of Andrew
What is Andrew Parkinson's current role?
As of 2026, Andrew Parkinson is Executive Chef.
Where did Andrew Parkinson work before?
Andrew Parkinson's earlier career included Jamie Oliver’s Fifteen, Brasserie Zedel, and Balthazar.
