Andrew grew up in Southern Ontario where he discovered his love for cooking while working at a private golf course. From there he moved out west to Nelson B.C where he attended school at Selkirk College. After college he moved to Edmonton where he took the position of sous chef at Blackhawk Golf Course. Moving on from Blackhawk he worked as a chef at a few local restaurants before taking a position at Century Hospitality Group. With the Century Group he helped oversee the food program at LUX Steakhouse+Bar as the sous chef before moving over to Hundred Bar|Kitchen and eventually the newly built Harts Table and Bar as Executive Chef.
Andrew has a great passion for all things meat especially and has developed the charcuterie program at Century Hospitality to be one of the best in the city. Andrew has been involved in many food events around Edmonton including events that he does with Passion for Pork. He recently moved from the Edmonton favourite Packrat Louie, where he is creating delectable dishes for the Strathcona crowds.