![]() His restaurants are often credited with cracking the code between fine cooking and fun dining. Outside of culinary circles, Andrew is known as a hit-maker synthesizing pertinent culinary culture with urban social dining scenes. Members of his kitchen brigade would also go on to become some of today’s brightest culinary talents, leaving Andrew’s own set of prints on the era that followed. During his tenure, he was awarded twice by the James BeardFoundation and named one of Food & Wine Magazine’s“Best New Chefs,” among many other accolades. ![]() Then in 1998, Andrew became the opening Chef de Cuisine of Café Boulud. ![]() ![]() After graduating from the Culinary Institute of America, Andrew became part of a generation of chefs who began their cooking careers in the heyday of era-defining institutions such as Lespinasse, L’Arpège and Le Cirque. Born and raised in Seven Hills, OH, Andrew credits his parents who loved simple, delicious, well-made food with his early appreciation for it. ![]()
0 Comments
Leave a Reply. |