Chef Andrew is the Foodservice and Industrial chef for Kikkoman where he develops custom and ready-to-use sauce solutions for manufacturer partners, as well as menu concepts for a broad base of restaurant, college and university, and healthcare customers. Through Andrew, Kikkoman is an able partner in developing profitable sauce solutions for its customers.
Andrew has worked as chef de cuisine for Barbara Tropp's China Moon Café, vice president of culinary development for Wolfgang Puck Worldwide, and managed the culinary operations for Darden Restaurants' 600+ unit Olive Garden restaurants.
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 recently returned from Thanksgiving 2011 in Afghanistan where cooked a "Dinner of a Lifetime" for U.S. Special Forces in forward operating bases.