From the coastal flavors of West Africa to the precision of European kitchens, Chef Andy Hyde brings a lifetime of culinary influences to the table with a new five-course Chef’s Tasting menu at Hyde N Chic, his intimate, chef-owned fine-dining restaurant in Naples. Priced at $159 per guest, the experience takes guests on a culinary journey through Chef Andy’s Ghanaian roots, European training and contemporary American influences.
More than a succession of courses, the menu tells the story of a chef whose culinary philosophy is shaped by resilience, curiosity and an appreciation for the integrity of ingredients. Chef Andy describes his distinctive approach as Afro-Euro-Tropical fusion, combining West African flavors and spices, European culinary techniques and fresh American ingredients.
The experience begins with Akwaaba (Welcome), featuring a Sobolo cocktail and a contemporary interpretation of classic French bouillabaisse with chilled scallop, Maine lobster, P.E.I. mussels and crustacean broth.
The first course, Hiramasa Crudo, combines ginger gel, charred cucumber, poppy seeds, daikon radish, avocado and Siberian caviar, accented with wasabi, a crisp nori cracker, tomato, chili oil and scallion.
For the second course, guests select one of two preparations. Hudson Valley Goose Liver Terrine pairs cranberry aspic and Sauternes gel with Brown Turkey figs, gooseberries, pickled mustard seeds, onion jam and micro celery, served with brioche. Alternatively, the Wild Mushroom Strudel features SMF Farm mushrooms, Époisses cheese sauce and Burgundy truffles, accompanied by frisée salad. A gluten-free preparation is available.
The third course showcases Chilean Sea Bass with a turmeric-ginger glaze, baby bok choy, fennel salad, Sauce au Champagne, Thai basil and chervil.
For the fourth course, guests choose between Australian Prime Beef Tenderloin, prepared with shallot jam, red and poblano peppers, pommes fondant and veal demi-glace, or Moulard Duck Breast, accompanied by duck-fat-marble potatoes, pumpkin purée, Medjool date, braised red cabbage, Washington apples, sorrel and port wine duck jus.
The experience concludes with a choice of two desserts. The Blackberry N Bourbon Vanilla Ballotine combines a blackberry coating with bourbon vanilla mousse, spearmint and raspberry. Alternatively, guests may select the Ghanaian Chocolate Truffle, presented with chocolate soil and edible gold leaf.
Chocolate holds particular significance in Hyde’s cooking, reflecting Ghana’s long standing connection to cocoa production. He has incorporated the ingredient into both sweet and savory preparations, including his Cocoa-Dusted Filet Mignon with Red Wine Chocolate Sauce, which pairs Ghanaian cocoa nibs and chocolate with a classic French-inspired sauce.
“Food has always been a way for me to connect cultures, memories and experiences,” says Chef Andy. “I want guests to experience something familiar in an unexpected way. My cooking is influenced by where I was born, where I trained and the places and people who have shaped my career. Every course has a purpose, and together they tell a story.”
Born in Accra, Ghana, Chef Andy’s culinary journey began at age 14, when he learned to cook out of necessity. Raised with the guidance of a vegetarian caretaker family, he developed an early appreciation for discipline, resourcefulness and the importance of pure ingredients and flavor.
Chef Andy began formal culinary training in Hanover, Germany, in 2002, completing his studies in 2005. His early professional experience included an internship at Hotel Luisenhof in Hanover and time at Aqua Restaurant in Wolfsburg under acclaimed German chef Sven Elverfeld. He subsequently refined his craft through experiences with some of the culinary industry’s most respected names, including Gordon Ramsay at The London West Hollywood, Thomas Keller at Bouchon Beverly Hills and Grant Achatz at Alinea in Chicago, along with chefs Josiah Citrin and Michael Bryant.
Before establishing his own restaurant, Chef Andy also worked in the Los Angeles hospitality and entertainment industry, contributing to the development of small-plates dining concepts for SBE’s Hyde Lounge and Hyde Society.
After serving as executive chef at LaPlaya Beach & Golf Resort in Naples, Chef Andy launched a catering company in 2016 before opening Hyde N Chic on Nov. 1, 2019.
Today, the restaurant’s intimate setting is an extension of his culinary philosophy. With approximately 30 seats, an open kitchen and a small, focused team, Chef Andy maintains hands-on involvement in every aspect of food preparation and presentation. He cooks each evening, overseeing the details that define the experience, from ingredient selection to the final plate.
“We are a small, chef-owned restaurant, and that is intentional,” says Chef Abdy. “I am in the kitchen every night, cooking each dish myself. We have a focused team because consistency matters. I want to know that every guest receives the same level of attention and that every plate reflects the standards we set for ourselves.”
The five-course Chef’s Tasting menu is priced at $159 per guest, plus tax and gratuity. Hyde N Chic also offers a three-course tasting menu for $99 per guest. Both menus evolve periodically to reflect seasonal ingredients and the chef’s creative direction. The restaurant’s tasting-menu format allows the kitchen to concentrate on a carefully curated dining experience.
Guests may also bring a special bottle of wine, with corkage fees of $50 per bottle for the first two bottles and $75 for each additional bottle.
With its distinctive Ghanaian American culinary perspective, Hyde N Chic offers a different expression of fine dining in Naples, where global flavors meet European technique and personalized hospitality. The restaurant is open Tuesday through Saturday from 6 to 10 p.m., with the last with the latest reservations at 9:45 p.m. Reservations are strongly recommended, particularly during Southwest Florida’s busy winter season.
For reservations, call (239) 404-3065 or visit hydenchicrestaurant.com. The restaurant’s email is [email protected].
