Andrew Keen



Andrew begin his apprenticeship in the culinary arts in Whistler BC, after moving back to his native Canada from England.  He spent the next 8 years in the mountains working at some of the most critically acclaimed restaurants.

Upon moving to Calgary, Andrew opened his own restaurant, the Living Room specializing in tapas and charcuterie.  After a couple of years he joined CA Restaurants and over the next 7 years ran the kitchens of The Trib, Parkerhouse and Murrietas.

The next few years saw Andrew in a corporate role, heading the culinary programs at Chop Steakhouse, Shark Club Canada and Shark Club UK.  Andrew continued in the corporate role as Executive Chef for the Vintage Group, during this time he oversaw the culinary operations of Redwater Rustic Grilles, Rush Ocean Prime and Vintage Chophouse.

Whilst waiting for his next challenge, Andrew undertook consulting positions with various concepts in Calgary; pubs, steakhouses and even a chocolate company.

Now returning to Murrietas as Executive Chef, Andrew looking forward to creating new and exciting dishes.