A Sunshine Coast chef says it’s “pretty insane” that he has amassed a huge audience on social media.
Andy Hearnden has been whetting the appetites of people from all around the world via his social platform Andy Cooks.
He has 5.7 million followers on TikTok, 5.15 million subscribers on YouTube, 4.2 million followers on Instagram and 2.4 million followers on Facebook.
The executive chef at Birtinya-based prime beef supplier Kilcoy Global Foods, Andy said he started posting online videos with a modest goal.
But the 38-year-old’s easy-going and informative videos took off.
“It’s pretty insane,” he said.
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“I started doing it to help people cook better food at home and to learn how to be a better home cook myself,” he said.
“Cooking in a professional kitchen is very different to cooking at home.
“It’s incredible the number of people the videos have reached and that it’s continually growing.”
Andy’s videos show off the skills he has gained from years of experience.
“I’ve been cooking (almost) my whole life,” he said.
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“From about the age of three, I wanted to help my mum in the kitchen and started saying that I wanted to be a chef.
“Food and enjoying a meal at the table with family was a big part of my childhood.
“I’ve (since) worked in restaurants with different types of cuisines … and worked with chefs from all over the world.
“So, I’ve learned about all these incredible dishes from (different) countries.
“I love making food from all over the world or giving it a try if I haven’t made it before, and it’s great to see that people that watch my videos enjoy it too.”
He said he was inspired to discover new recipes, techniques and cuisines.
“I get a lot of inspiration to learn about and make new dishes through travel, audience requests or eating at a new restaurant,” he said.
New Zealand-born, Andy started his culinary journey in his homeland, where he attended a chefs training school in Auckland.
He moved to London, aged 21, and spent seven years working with renowned chefs like Tom Atkins and Richard Branson, before heading into the gastro-pub scene.
He relocated to Australia and worked at multiple restaurants in Sydney and Melbourne such as Felix, Gills Diner and St Ali, before taking up the role of group executive chef for Emirates Leisure Retail.
But he and his partner Katelyn Flood lost their jobs when COVID-19 struck and they moved to her hometown, the Sunshine Coast, in 2020.
“When we lost our jobs during the pandemic, we made the decision to move here and see what happens,” he said.
That’s when his social media status started to really take off.
“I was always a big consumer of content, especially YouTube,” he said.
“So once I lost my job, I had to get creative with what I wanted to do next and just started making cooking videos, first on TikTok and eventually to Instagram, YouTube and Facebook,” he said.
Andy then started with Kilcoy Global Foods in 2022.
He essentially ran the KGF Innovation Hub, which opened at Birtinya in 2021.
The facility allows KGF to develop, test, evaluate and present new red meat concepts with customers and vendors. The hub is designed to simulate global best practice in food service and retail testing facilities.
Andy tested different cuts of beef, tested recipes and cooked for clients and stakeholders.
He is now the executive chef at KGF.
“Now, I’m an ambassador for their various brands,” he said.
“I still do lots of recipe testing at the Innovation Hub and I work closely with the team on stakeholder and external events.”
He said he relished living on the Sunshine Coast.
“It’s a very relaxed lifestyle here,” he said.
“When I have a moment to myself, I like going for a run or training at the gym.”
Mr Hearnden revealed his favourite dish to make.
“I love a good steak with entrecote sauce,” he said.
“My go-to type of beef is ebony black Angus.”
He also recommended a dish that people can whip up in limited time.
“For a quick dish, I would go for prawn tacos using fresh Mooloolaba prawns,” he said.
“It’s very easy to make, everyone loves tacos and it’s delicious.”
Andy also shared a tip that everyone should know in the kitchen.
“Don’t be afraid to fail,” he said.
“Try making something new, as it might just be your new favourite meal.”
