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This profile was last updated on 2/12/14  and contains information from public web pages and contributions from the ZoomInfo community.

Andrew J. Logan PhD

Wrong Andrew J. Logan PhD?

Executive Pastry Chef

Local Address: Saint Joseph, Michigan, United States
Four Winds Casinos
 
Background

Employment History

Board Memberships and Affiliations

Education

  • Ph.D.
  • B.S. , biology
    James Madison University
  • Ph.D. degree , Environmental Science and Engineering
    Colorado School of Mines
  • M.S. Degree , Environmental Science and Engineering
    Colorado School of Mines
61 Total References
Web References
::: Oberon FMR : Team :::
www.oberonfmr.com, 18 Nov 2012 [cached]
Andrew J. Logan, Ph.D. VP of Research & Development / Board Member As a co-founder of Oberon, Andrew leads Oberon's nutritional and product development research. Andrew first traveled to Norway during graduate school where he gained experience in the aquaculture industry.
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From that point until 2003, Andrew and Seth jointly conducted laboratory-scale SCP research.
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From 2003 to 2005, Andrew worked as a National Science Foundation postdoctoral fellow in Norway. There, Andrew conducted pilot-scale research related to SCP production, handling, and feed manufacturing methods. Andrew holds a B.S. in biology with a microbiology focus from James Madison University in Harrisonburg, Virginia. His M.S. and Ph.D. degrees are in Environmental Science and Engineering from the Colorado School of Mines in Golden, Colorado where he researched wastewater and drinking water microbiology and engineering. An engineering consultant since 2005, Andrew brings additional expertise to the Oberon team including water treatment chemistry, process applications, project management, and 15 years of construction experience.
Fis - People with Opinion
fis.com [cached]
Andrew J. Logan
He is a co-founder of Oberon FMR, Inc. where he serves as Vice President for Research and Development. Andrew hold degrees in biology from James Madison University and Environmental Science & Engineering from the Colorado School of Mines. In 1999, Andrew began to work with the aquaculture industry to develop novel sources of bacterial protein. Since completion of his doctorate in 2002, Andrew has served as an NSF postdoctoral fellow in Norway and as a prfessional consultant to the water and wastewater industries. Since 2007, he has served full-time in his current capacity leading Oberon's efforts to utilize a variety of substrates to generate bacteria with the highest possible protein content.
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By Andy Logan, Ph.D
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"The aquaculture business can't go on using fish to feed fish" by Andrew J. Logan
Andrew ...
www.altamirafood.com [cached]
Andrew Logan Executive Pastry Chef Arrabelle at Vail Square, Lodge at Vail, Marriott Vail Mountain Resort
When Andrew Logan was a kid, he was already thinking about what was next as his mom made dinner for the family. Like most kids, he wanted to know what was for dessert.
"She used to say, 'If you want dessert, you have to make it,'" he said.
So he did, and that's how his journey to executive pastry chef began.
It led him to a southern Pennsylvania restaurant where he was mentored by a pastry chef. Next, he returned to his hometown of Baltimore where he was formerly schooled and learned from master pastry chefs from France.
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Though it's easy for Logan to separate himself from the mountain in his personal life, it has been a challenge in the kitchens of The Arrabelle, The Lodge, and the Vail Marriott because of the properties' health-conscious patrons the mountain attracts.
"This is not a dessert town," Logan said. He mentioned ways to make sure that even desserts are healthy and locally sustainable to please his guests.
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With a calm demeanor that could well-suit a science teacher, Logan explained altitude using a simple analogy.
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Logan's teacher-like qualities also translate to how he treats his staff. He often hires seasonal employees from culinary schools, and now that he's the executive chef, he has assumed the roll of mentor. Logan tries to take his staff to as many demonstrations and continuing education events as possible.
"I just don't go by myself," he said.
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And because Logan works at three different properties and in so many different settings, he, too, is constantly learning. From classic French in The Arrabelle's Centre V to the banquet business at Vail Marriott, every day is an opportunity to grow and adapt as a chef. He does have a favorite, though.
"The Wildflower at The Lodge is where we really get to do the things that are the most fun," he said.
It seems that despite all of his success, though, Logan has never forgotten the days in his mom's kitchen where he made dessert just so he could have dessert. The only problem?
"Now I never get to see my mom on Mother's Day because I'm always working," he said.
Albert Uster Imports, Inc. - Andrew Logan
www.auiswiss.com, 28 Dec 2010 [cached]
Andrew Logan | Next Albert Uster Imports, Inc. - Andrew Logan
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Andrew Logan
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Chef Andrew (Drew) Logan joins Albert Uster Imports (AUI) with both passion and vigor for his chosen profession. At AUI, he heads a three-team culinary department, where he oversees the research and development of new products, while consistently improving the existing ones. He comes to AUI with over 20 years of experience in creating many different styles of pastries, baked goods, plated desserts, amenities and showpieces. He is well-versed in working with chocolate of all kinds, having managed multiple 4-star, 4-diamond resort properties in his professional career. He excels at maximizing kitchen productivity and staff performance, and we here at AUI are thrilled at his arrival. Being proud to use AUI products and services over his many years in the kitchen, he joins us with immense product knowledge and familiarity coupled with our high standards of customer service.
Andrew recalls being insistent about having a memorable dessert experience after school one evening, a recollection that became keystone to his path for pastry proficiency. Prodding his mother with the much-repeated youthful inquiry of 'What's for dinner?' to which a teenage Logan ambitiously furthered with 'What's for dessert?' provoked a challenging response he decided to seize and master: 'If you want dessert, you'll have to make it yourself!'
A Baltimore International Culinary College Dean's List graduate, his tutelage includes stints earning chocolate deftness with a Swiss Pastry Chef in the kitchens of impressive mentors. These mentors include a Certified Master Pastry Chef, a Master Chef and an American Culinary Federation Olympic Team Chef.
Coming to us from The Arrabelle at Vail Square, The Lodge at Vail and Vail Marriott Mountain Resport and Spa, Andrew is no stranger to hard work and perseverance. There as Executive Pastry Chef, he was the opening team member of the Arrabelle, having the privilege of overseeing pastry production for three of Vail's premier and exclusive resort properties. He also established a pastry commissary and central banquet menu to streamline production, improve efficiency and minimize staffing levels.
For many years, Chef Logan exercised his love for pastry amidst the business of The Hotel Hershey as Executive Pastry Chef where he created desserts whilst feeding a philosophy of fresh and remarkable sweet finales. Encouraged by Hotel Hershey's previous Pastry Chef to follow in his steps, Andrew joined the notable hotel in March 1999. With two restaurants, The Circular Dining Room and The Fountain Café under his toque, as well as the hotel's extensive banquet facilities, he took a spirited approach to meeting the daily challenge of being Pastry Chef in a town built on chocolate.
Before turning his attention to 'chocolatizing' the pastry kitchens of The Hotel Hershey, Andrew developed his craft in restaurants, private clubs and catering operations from Maryland to Pennsylvania. In 2006 he took a prestigious position at the Equinox resort in Manchester Village, VT. There, he was Executive Pastry Chef for the historic 196 room, 4-star, 4-diamond establishment. In this position, he managed on and off premise banquet and catering facilities, accommodating over 700 guests.
Chef Logan has made numerous appearances on The Food Network, The Travel Channel and other local networks, showing his versatility as a TV Chef personality. In 2003 he was asked to conduct a dessert reception in Times Square for the well-known Cynthia Rowley Fashion Show. In 2002, he was asked to participate in the James Beard House's Historic Hotels of America Gala Dinner. As if these weren't enough feathers in his cap, Andrew lent his culinary expertise and finesse to both the 1991 and 1993 U.S. Open Tennis Championships.
::: Oberon FMR : Contact :::
www.oberonfmr.com, 19 April 2012 [cached]
Andy Logan VP of Research & Development andy@oberonfmr.com
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