Andy Beynon

Andy Beynon is a renowned British Michelin-starred chef who made culinary history by earning his first Michelin star just 20 days after opening his restaurant, Behind, in Hackney. As a keynote speaker, Andy captivates audiences with his journey through the world of fine dining, sharing stories of perseverance, creative excellence, and the relentless pursuit of culinary innovation. His most significant achievement to date is the rapid success of Behind, which is now recognised as one of London’s top gastronomic destinations.

Andy’s passion for food started in his early years, deeply rooted in his Italian heritage. Growing up, he spent his childhood surrounded by Italy’s rich culinary traditions, which ignited his desire to become a chef. At 16, he entered his first professional kitchen in Hertfordshire before moving to London, where he began working in Michelin-starred kitchens. His early career was shaped by working alongside acclaimed chefs such as Matt Weedon and Phil Howard, who acted as mentors, helping him refine his skills and paving the way for his future success.

Throughout his career, Andy has held key positions in some of Britain’s most prestigious kitchens. He gained invaluable experience at The Square, under Phil Howard, and later at Hibiscus, with Claude Bosi. These opportunities allowed him to build a foundation in classical fine dining while developing his own culinary identity. His ambition and creative vision culminated in the opening of Behind in 2020, where his seafood-led, ingredient-focused menu quickly garnered widespread recognition. Behind offers a unique dining experience centred around a chef’s table concept, blending innovation with customer interaction. Andy’s impressive list of achievements showcases his commitment to culinary excellence. His most notable accomplishment is earning a Michelin star in 2020, just 20 days after launching Behind. 

Hiring Andy Beynon as a keynote speaker guarantees an inspiring and insightful experience. His topics include culinary innovation, sustainable dining, and the entrepreneurial journey of running a Michelin-starred restaurant. His ability to engage audiences with his passion for food, combined with his practical insights into the restaurant industry, makes him a compelling speaker for culinary enthusiasts, aspiring chefs, and business leaders.