Chef Andrew works in the foodservice and food manufacturing business segments. He develops products for retail companies; and menus, operations and business systems for numerous QSR, fast casual and casual dining restaurant groups.
As former vice president of culinary development for Wolfgang Puck Worldwide, Andrew was responsible for translating Wolfgang’s signature fine dining vision into profitable fast casual menu concepts and branded retail products. Today, Andrew runs a culinary development agency with clients and businesses in Asia, Latin America, the Middle East, and the United States.
Andrew earned an AOS in culinary arts from the Culinary Institute of America, a BA in culinary history from New College, and an MA in museum studies from San Francisco State University.
Andrew cooked a “dinner of a lifetime” a few years ago at a forward operating base in Afghanistan for US Special Forces; giving our troops a taste of home for Thanksgiving.