As former vice president of culinary development for Wolfgang Puck, Chef Andrew was responsible for translating Wolfgang’s signature fine dining vision into profitable fast casual menu concepts for 90+ Express and Bistro restaurants throughout United States, Canada and Japan. In 2007, Chef Andrew helped implement a first-of-its-kind humane farm animal treatment program created in partnership with the Humane Society of the United States.

WELL, (Wolfgang’s Eat Love Live) program, celebrates creating innovative tastes using all-natural, organic ingredients. Complementing Wolfgang’s culinary philosophy, WELL is the most comprehensive program of its kind ever initiated by any U.S. corporate organization.  

Chef Andrew currently develops retail and consumer food products for several brands including Wolfgang Puck Worldwide, Niman Ranch, Martha Stewart and Kikkoman.

For much of his career, Chef Andrew has focused on culinary research and development. Before joining Wolfgang Puck, he was president of a product development company focused on developing new menu concepts and innovative recipes for chain restaurant groups, and packaged foods for retail food manufacturers. Prior to establishing his own company, Andrew managed the culinary operations for Darden Restaurants’ 525-unit Olive Garden chain, developed the prepared foods program for Webvan, an internet grocer, and was chef de cuisine of Barbara Tropp’s China Moon Café.

Chef Andrew earned an AOS in culinary arts from the Culinary Institute of America, a BA in culinary history from New College, and an MA in museum studies from San Francisco State University. He serves on the Center for Culinary Development’s prestigious Chef’s Council and is a member of Research Chefs Association, International Association of Culinary Professionals and National Restaurant Association.

Andrew is the chef author, with cardiologist Dr. Steven Schnur, of The Reality Diet, published by Penguin in 2006. He has written numerous articles in culinary magazines including Santé, QSR, Food Product Design and Culinology.

Andrew lives in Los Angeles with his wife and two children.