The majority of Andrew's culinary training took place in California, where he acquired an uncanny discernment for food and wine pairings. Prior to moving to Nashville, Andrew served as executive chef at the prestigious Meadowood Napa Valley, a private estate featuring fine dining inspired by the traditions of Napa Valley, and at the Ritz Carlton Resort St. Thomas, a Virgin Island resort offering Caribbean-inspired cuisine. Andrew also served on the prestigious culinary team providing cuisine for the 1996 Olympics in Atlanta.
After graduating from the California Culinary Academy in 1991, he worked at acclaimed restaurants in New York, California and Europe. In New York, he helped establish a Four Star restaurant with Donald Woods. Following his tenure in New York, he served as chef of the Fine Dining Restaurant at the Renaissance Esmeralda Resort, where he was ranked one of the top ten chefs in Southern California. He also was an executive sous chef at the St. Regis Monarch Beach Resort and Spa.
