Andrew is from Fort Lauderdale, Florida but he currently resides in New York City. He graduated in Culinary Arts from Johnson & Wales located at North Miami. This 30-year-old sous chef studied the French Cuisine of Raymond Blanc and the molecular gastronomy of Ferran Adria for two years. Andrew is proud of his diversity in the kitchen. He has a wide range of food influences including African, Spanish, French, Thai, Vietnamese, Japanese, Latino and Indian. He spends his free time researching cuisine at bookstores and shopping for uncommon spices. He works by using and innovating the flavors and techniques from different cultures, but he believes that his interpretations should not stray too far from their origins. His ambition is to be able to leave a legacy like the previous chefs before him. For Andrew, cooking is not about making food for mere sustenance but it is about creating an experience that impacts the soul.
Andrew is a contestant for
Top Chef Season 4.
(Photo courtesy of Bravo)