Executive Chef Hank Costello Has Left Andina

Andina is undoubtedly one of the biggest, and busiest, dining rooms in Portland, and now the Peruvian Pearl District stalwart is looking for a new head chef. Eater has learned chef Hank Costello left the restaurant Jan. 14 to focus on, among other things, being a dad.

Costello joined the Andina team in 2007, moving up to the head chef/kitchen manager role in 2009. But the father of 1-year-old twins decided to down-shift into a job with a less frenetic pace for now.

"I am focusing on building my personal chef services and a restaurant consulting business, as well as spending more time with my one year old twins," says Costello. "I am also considering other opportunities in the food industry such as research and development."

Costello started his personal chef business five years ago as a side project. If you're a non-cook with a little extra cash to spare, De La Vina Personal Chef Services offers in-home cooking packages that start at $325, including groceries. His menu is vast and leans toward Mediterranean-inspired dishes like grilled flank steak marinated in chiles and Jack Daniel's whiskey, covered with blackened red bell peppers and pomegranate tapenade.

Meanwhile, Andina has launched a national search for its new executive chef, and its pastry chef Megan Vargas has been promoted to sous chef. Not only that, she's continuing Portland's almost weekly tradition of appearing on the Food Network show Chopped. She'll compete on the chocolate-themed episode premiering next Tuesday, Feb. 10 at 10 p.m.