Sen Sang Andres 350x350 - Sen Sang, Andres

Andres Sen Sang

Biography

Executive Chef Andres Sen Sang wants New Yorkers to experience the flavor of the Bronx in a new way. Of Ecuadorian descent, Chef Sen Sang has worked his way up in the kitchen at local restaurants to finally leading the kitchen at his newly opened place, Suyo Gastrofusion.

A graduate of The Institute of Culinary Education, Chef Sen Sang has also cooked at La Marina, Park Avenue Autumn/Winter/Spring/Summer and Virgil’s BBQ.

Chef Sen Sang’s restaurant, Suyo Gatrofusion, has been called by the NY Times “a cut above what’s often served in the Bronx.” Suyo Gastrofusion... READ MORE

Executive Chef Andres Sen Sang wants New Yorkers to experience the flavor of the Bronx in a new way. Of Ecuadorian descent, Chef Sen Sang has worked his way up in the kitchen at local restaurants to finally leading the kitchen at his newly opened place, Suyo Gastrofusion.

A graduate of The Institute of Culinary Education, Chef Sen Sang has also cooked at La Marina, Park Avenue Autumn/Winter/Spring/Summer and Virgil’s BBQ.

Chef Sen Sang’s restaurant, Suyo Gatrofusion, has been called by the NY Times “a cut above what’s often served in the Bronx.” Suyo Gastrofusion was also featured on Thrillist Best restaurant to eat in NYC right now. His signature dish is charred octopus, served with a potato crema, chorizo quinoa and a black olive chimichurri – a menu item he’s using to encourage people to step out of their comfort zone.

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What is your favorite NYC restaurant? And what is your go-to dish? Los Tacos No.1. Best tacos in NY. What is your ultimate meal? A nice steak with french fries or potatoes and a cold beer. What three things are always in your pantry? Salt, fresh black pepper, and olive oil. If you weren't a chef, what would you be? Probably a cop or marine. If you could cook with anyone, who would that be? Chef Massimo Bottura or Chef Grant Achatz. What’s your favorite NYCWFF memory? The warm feeling we got from the guests trying out our food and interacting with us, asking questions and their interest in our restaurant. Also the guests coming back for more bites. That, without a doubt, was one of the best memories of that day.