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Balick

Andrew Balick

Tap 42 Kitchen & Bar

Growing up in South Florida, Chef Balick attended the University of Florida, before deciding to pursue his culinary career at Johnson & Wales University. His love for the industry developed through a part-time job at a neighborhood restaurant, but his skills were refined through on the job training with notable local chefs. As Clay Conley’s Sous Chef and later Chef de Cuisine at The Ritz-Carlton Fort Lauderdale and South Beach properties, Balick refined his style for fine-dining and technical culinary acumen.

In April 2013, Balick joined TapCo to design the menu for their original location of Tap 42 in downtown Fort Lauderdale. His inspiration is quite simple, “We want to produce food that people crave. It’s all about consistency and quality. We aren’t trying to reinvent the wheel or win awards. We simply want to put out the most consistent, delicious food all day, every day.”

As TapCo expands to Palm Beach and their highly anticipated Coral Gables location at 301 Giralda Avenue, Balick’s focus is clear: “My plans are to help our culinary program improve each day, and hopefully create lasting and meaningful experiences for our guests and staff alike. I look forward to the future, but most importantly, I’m focused on today.”

More about Andrew Balick

What is your ultimate comfort food?Chicken WingsIf you weren't a chef, what would you be?A dentist like my father.What three things are always in your pantry?Red wine vinegar, Hot sauce, and sea salt.If you could cook with anyone in the world, who would it be?The Kitchen Crew from Azul at the Mandarin Oriental Miami circa 2005.