Andrew kicked off his career in Culinary Arts in high school when he competed in cooking competitions for Francis Howell North’s team. After graduating high school, he went on to work at the Saint Louis Club under Chef Pierre Chambrin (Former White House Chef) where he was taught classical french techniques that helped shape his view on food. Since then, Andrew went on to work at Elaia (under Ben Poremba), Privado+Publico (Mike Randolph), Cinder House+Dia’s Room (Gerard Craft), Salt (Ritz Carlton - Amelia Island), TPC Sawgrass (Players Tournament).