Biography
Andrew D'Ambrosi
Andrew D'Ambrosi is an internationally acclaimed executive chef with more than two decades of experience leading award-winning restaurants, luxury hospitality, and private dining across New York, Miami, France, Saint Martin, the Netherlands, and London.A graduate of Johnson & Wales University, Andrew trained in some of the world's most respected kitchens, including Le Cirque during its celebrated three-star New York Times era. He has served as Executive Chef of The Norwood Club in New York, led culinary teams for Overthrow Hospitality, helped launch Avant Garden, and has built concepts recognized for their creativity and excellence.His work has been featured by The New York Times, he appeared as a contestant on Top Chef, and D'Ambrosi Fine Foods was named one of The Times' Top 25 Places to Eat in the UK.Today, Andrew combines classical technique with global influence to create exceptional dining experiences through restaurant leadership.
Philosophy
I don't define myself by a single cuisine. Over the past two decades, I've opened and led kitchens spanning French, seafood, vegan, Asian, Cuban, and modern American concepts. A good chef isn't limited by geography. They're defined by their understanding of technique, their respect for ingredients, and their willingness to keep learning. From charcuterie and classical French cookery to wok-fired dishes and whole-fish butchery, every cuisine has something to teach. My job is to honour those traditions while creating food people genuinely want to eat.
Career
Recognition
Top Chef Contestant
Season 4 Chicago
NY Times
Bergen Hill, Brooklyn New York
Atelier, London
Food & Wine
Best New Chef, 2011
The New York Times
Four Stars, 2018
World's 50 Best
No. 34, 2022