CHeF Andy is passionate about food, flavors, life and family. He is a professional who designs foods that feed the eyes as well as the palate. CHeF Andy creates customized, ingredient-driven, seasonal menus that contain bold textures and dramatic flavors. These menus are enhanced with all natural, organic proteins, herbs, oils, spices and the utilization of only the freshest seasonal produce.

His culinary repertoire encompasses over 30 years in the culinary arts with the last 15 years holding the title of Executive Chef. He has consistently worked in 4 & 5 Star establishments that included restaurants, hotels, catering companies, yacht & country clubs. CHeF Andy arrived to the Orlando area by accepting the position of Specialty Chef for Walt Disney Worlds Brown Derby Restaurant at MGM Studios. Upon leaving Walt Disney World, CHeF Andy was recruited as a culinary consultant for the Four Seasons Hotel in Taipei,  Taiwan to assist in the development and execution in the opening of their main restaurant. Returning to the states offered CHeF Andy a new chapter in his career by redefining Michael Jordon's restaurant in Chapel Hill, North Carolina. His most memorable restaurant Moon dance, in which he designed, created and produced, awarded him the privilege to cook at the prestigious James Beard House in New York City and achieving the Wine Spectator's Award of Excellence.

 

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Education includes an Associates of Applied Science in Hotel/Restaurant Management from Triton College River Grove, Illinois and a Bachelors of Science Degree in Hotel/Restaurant Management from Florida International University  in Miami Florida.

After his studies at F.I.U., CHeF Andy went to work for Houston’s Restaurants. Dennis Max’s Unique Restaurant Concepts was an up and coming restaurant group that CHeF Andy climbed on board with. He contributed in the opening of Maxaluna, Brasserie Max, Max’s Grill, Prezzo’s, Cafe Ole and Wilt Chamberlains restaurants. CHeF Andy was able to work under the tutelage of Chef Mark Militello recipient of the James Beard Award for Best Regional Chef in the Southeast. Chef Oliver Saucy James Beard, Southeast Chef of the Year Nominee, world renowned Chef Charles Saunders and Chef Tim Anderson- Food and Wine Magazine's "Top 10 Best New Chefs", Gault Millau "Top 15 Chefs in America" and the James Beard Society "Rising Star Chef Award" recipient.

CHeF Andy continued to hone his skills while constantly being influenced by the wave of South Florida Chefs, such as Allen Susser, Robin Hass and Douglas Rodriquez. Each chef was developing his own style of Miami cuisine. But one chef had the greatest influence on CHeF Andy. Critically acclaimed, Award winning author, James Beard’s Best Chef of the Southeast winner Chef Norman Van Aken– “Chef Van Aken, molded me into the chef that I am today” CHeF Andy said. My experience at the Stars and Strips Restaurant, the off-spring to the famous AMaNO restaurant in the Betsy Ross Hotel on South Beach was a dream come true. Utilizing Chef Van Aken to creatively collaborate on menus, recipes and dishes was a lifetime experience. Little did I know then, that I was working side by side with a chef who would later be recognized as one of the Founders of the New American Cuisine.
Indigenous foods and flavors are captured in every dish that Chef Andy creates. He enjoys exploring new global horizons where food has no boundaries and marries them into what he calls Foods and Flavors of the Americas. Chef Andy has been featured  in the Miami herald, The Ft. Lauderdale Sun -Sentinel, The Orlando Sun Sentinel, Restaurant and Institutions Magazine, South Florida Magazine, Disney Magazine and the Zagat Survey as well as many local periodicals, newsletters, and websites.