Chef Andrew hails from Northern Illinois and is a graduate of Le Cordon Bleu’s Cooking and Hospitality Institute of Chicago. He brings deep experience in production cooking and banquets, developed over a decade in Chicago’s restaurant and hotel scene and another 12 years in Seattle. He has also spent five years cooking for sorority communities, where consistency, volume, and hospitality all matter. Andrew thrives on organized, high-volume kitchens that deliver quality at scale. Outside of work, he enjoys spending time outdoors with his daughter—especially camping and fishing—and he’s an avid home baker and mead maker.