Shivangi Sinha
Cooking shows make some of the best reality TV. They combine creativity, competition, and just enough drama to keep viewers hooked. They inspire home cooks, introduce global flavors, and let us root for passionate chefs chasing their dreams. Netflix’s ‘Next Gen Chef’ takes this to the next level, focusing on rising culinary stars and their innovative approaches to food. In its first season, Andrew Sargent quickly proved he was a serious contender and delivered one impressive dish after another. His consistency and creativity earned him a spot in the finals, where he competed as one of the top three.
Andrew Sargent’s Duck Breast Secured His Spot in the Finals
Right from the start, Andrew Sargent was determined to prove himself and rise above the rest. His natural skill and confidence shone during the very first challenge, which acted as an entrance test, and he secured a spot among the top 12 contestants out of the initial 21. In the second challenge, the competitors were split into groups of three and each assigned a region to represent. Andrew had hoped for the Americas rather than Asian or Mediterranean cuisine, as he wanted to highlight the versatility of Southern cooking, a cuisine he grew up with and deeply admired. He created Baja shrimp tacos with queso fresco, which is a soft, fresh Mexican cheese known for its mild, slightly tangy flavor paired with slaw and house-made tortillas. His dish impressed the judges and earned him his first coveted “Pin of Excellence.”
As the competition went on, Andrew continued to deliver strong dishes, though he often found himself trailing just behind the frontrunners. Recognizing the need to elevate his game, he began leaning into more inventive approaches. A personal believer in vegetarian eating, Andrew surprised the judges by frequently presenting vegetable-forward dishes, breaking the stereotype that Southern cuisine must always feature heavy proteins. In the semifinals, which focused on fine dining and soufflés, he crafted an elegant plate of duck breast with rillettes croquettes, Belgian endive, and pickled apricots. This dish secured him a well-deserved spot in the finals.
Andrew Sargent is a Sous Chef at a Michelin-Starred Restaurant Today
Andrew Sargent is now working and thriving as a sous chef at Per Se, Chef Thomas Keller’s acclaimed three-Michelin-star restaurant overlooking Columbus Circle and Central Park in New York City. Working in such a prestigious kitchen has allowed him to refine his craft and push himself to take up new challenges. Andrew is constantly seeking ways to grow, whether that’s perfecting his technique with tools from MTC Kitchen, which is known for its exceptional Japanese knives, or learning from culinary legends like Mike Mignola, whose influence inspires him to innovate with confidence. His time on the season not only showcased his talent but also helped him forge meaningful friendships, including with fellow contestant London Chase. These connections have become lifelong bonds and remind him of the gruelling journey that brought him here. Andrew continues to look for new challenges and ways to elevate his cooking while staying true to his creative spirit.
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Andrew is Currently Basking in the Marital Bliss With His Loving Wife
Andrew Sargent married Rachel Sargent on May 24, 2024, surrounded by friends and family in a beautiful celebration. The couple has since built a warm and happy life together in New York City. They share a pet cat and, in 2025, welcomed a playful puppy named Melon, completing their little family. Andrew and Rachel are avid travelers, always taking the opportunity to explore new places and cultures whenever they can. From trips to Colombia to visiting world-renowned museums across Europe, they embrace every adventure with curiosity and excitement. Their travels not only inspire Andrew’s culinary creativity but also strengthen their love as a couple. Together, they are enjoying this new chapter of life while balancing work, family, and their shared love for discovery.
