CHEF DE CUISINE
Andrew is a graduate from the Culinary Institute of America and brings over 20 years of restaurant experience to Blue Duck Tavern.
He began his culinary journey in 2001 and worked at several well-known establishments such as Craft (NY), Fiola Mare, Bourbon Steak, Vidalia & Woodward Table, Columbia Room, Siren by RW (where he earned one Michelin star), Brasserie Beck, Michelle’s, Gravitas and Mintwood Place.
During his personal time, Andrew enjoys spending time with his family, gardening, hiking, and paddle boarding. He is also a sports enthusiast, and a fan of the Washington Commanders and Nationals.