Andrew trained at the California Culinary Academy in San Francisco in 2012-13 receiving his AOS Degree in Culinary Arts and Le Cordon Bleu Certificate. He has worked at a number of fine dining restaurants in California, including Plumpjack at Squaw Valley Inn, 231 Ellsworth in San Mateo, John Bentley’s in Redwood City, and Kaygetsu in Menlo Park. Most recently he was the Executive Chef at Station 1 in Woodside. Andrew has a real passion for creating extraordinary dishes that please the palate and the eye. He credits his success to one of his mentors, Issac Miller, who is currently at Maven in San Francisco.