Chef de Cuisine
Andrew has worked in many New York City restaurants including Del Posto, Lupa, Tocqueville, 15 East and Locanda Verde. He chose each of these restaurants, specifically because of the quality of ingredients they use & care they put into preparing each individual dish. Growing up in Minnesota and Canada, Andrew spent a lot of time fishing and hunting which developed a taste for wild game and fresh fish at an early age. When he was eighteen, he moved to New York to attend Bard College where he would later meet his wife, Jenn. The proximity to the big east coast cities and the Atlantic Ocean exposed him to all kinds of new cultures and cuisines, as well as a new appreciation for the wide variety of produce from the region. Andrew returned to his love of wild game, while studying at Oxford University and shopping at the famous High Street Covered Market. After college, Andrew studied at Le Cordon Bleu cooking school in Paris and then the French Culinary Institute in Manhattan. We are very happy to have him as our Chef de Cuisine at Cookshop since 2010.
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