ABOUT

 Hailing originally from Brooklyn, Andrew then spent most of his childhood in South Florida where his passion for cooking was ignited by the multicultural cuisines of Miami. From Jamaican jerk, to American BBQ, to the Cuban delicacies dotted around South Beach, each one leaving a distinct impression.

 This led him to embark on a culinary path, enrolling at Johnson & Wales Culinary University. After graduating at the top of his class, Andrew began his career on South Beach at China Grill. From there he transferred to London to work at the group's Asia de Cuba at St. Martin's Lane Hotel in London before returning stateside to be an active sous chef in both NYC properties.

Following an appearance on Bravo’s Top Chef where he earned international acclaim as one of the top ten finalists. Andrew returned to New York and worked at esteemed restaurants such as Le Cirque and the Michelin-starred, Rouge Tomate, as well as achieving the position of Executive Chef at Norwood, a private member’s club where he met his wife Jesse who worked in Marketing and Events.

In 2012, Andrew became the Executive Chef of Overthrow Hospitality in New York opening several successful establishments within the portfolio. This included Bergen Hill in Brooklyn, an intimate, casual seafood restaurant where Andrew injected flavours of Asia, Latin America and the Mediterranean into the menu, as well as Mother of Pearl, a restaurant championing a modern take on tiki and Polynesian cuisine and Cienfuegos, a speakeasy rum bar serving Cuban inspired dishes. His last US based project was Avant Garden, located in New York’s East Village; a place where Andrew successfully challenged the stereotypes of vegan food by incorporating fine dining techniques to plant-based cuisine.

Having spent the past twenty years cultivating his culinary skills in kitchens around the world, Andrew now brings his esteemed repertoire to the Cotswolds with his restaurant quality food-to-go concept; D’Ambrosi Fine Foods.