When Andrew was 15, his mother requested he go out and find a job. He went to the neighborhood Italian steakhouse and asked if they needed help. Luckily they did, and he was hooked into the world of food and beverage. The experience cemented his desire to become a chef and led him to choose a culinary school in the Catskill Mountains of New York for his culinary education. Andrew gained invaluable experience working in the enormous kitchens in the Catskill resort hotels while earning his degree. Recruited right out of school by Marriott Hotels and Resorts, Andrew was asked to be a member of the opening management team of the New York Marriott Marquis in Times Square.  After moving his way up the culinary ladder and winning several culinary awards along the way, from culinary shows to corporate events, he left to pursue his dream.

Andrew partnered with his college friend and opened Love at First Bite Catering in Manhattan. Clients included Radio City Music Hall, the Luxembourg Consulate, the Pace Collection and Fordham University. After selling Love at First Bite, Andrew and his wife, Sue, were able to follow their dream and traveled around the United States for six months. They explored cuisines of the various regions of our great country.

Upon returning to New York, Andrew was offered a position as Executive Chef at a corporate catering company in Manhattan. Ten months later, Marriott called again and Andrew accepted a position as Executive Sous Chef at the Marriott Marquis in Atlanta, Georgia. 

For the next few years, Andrew moved into the Executive Chef role at multiple Marriott properties, including, Memphis Marriott Downtown Hotel & Conference Center and Atlanta Evergreen Marriott Conference Resort in Stone Mountain. He remained at Evergreen for 14 years.

Andrew enjoys sharing his passion and giving back to the community. He has served on several Advisory Boards, notably Avendra (the purchasing company for Marriott, Hyatt and several other hotel companies); Lakeview High School in DeKalb County; and Grayson Technical Culinary Arts Program. He is most proud of the time he served on the Advisory Board of the Atlanta Community Food Bank, a position he held for 14 years.