has had a passion for food since a young age.
A native of Roxborough, he attended W.B Saul High School, where he majored in Meat Science.
While still in high school, he began his culinary life at Barryâ€™s Steaks, a local cheesesteak shop with a loyal following.
He later began working at Feastivities Events, a full-service high-end catering company.
started as a server, but quickly worked his
way into the warehouse and then into the kitchen.
After proving his
dedication and natural skill, the owners of Feastivities
offered to pay his
way through culinary school at the Art Institute of Philadelphia
agreed to work for them for five years in return.
He agreed to the deal and graduated with an Associateâ€™s Degree in Culinary Arts.
During his time at Feastivities, Andy was promoted to the Sous Chef position and became responsible for all back-of-the-house operations.
rose in the ranks at Feastivities
also began his
career on a national scale.
A board member of the International Caterers Association (ICA), he taught at several national conferences for 2,000+ industry professionals in Las Vegas, Louisville, and Miami.
was even the subject of a feature article for the ICAâ€™s monthly publication , ICA Communicator in December 2007.
After nearly a decade at Feastivities
sought employment as a Sous Chef at Harrahâ€™s Chester Casino
would learn the business side of running restaurants.
managed four of the casinoâ€™s restaurants, including their fine dining restaurant The Cove Steakhouse.
While in the Sous Chef position he
oversaw 100 cooks and 25 stewards, made modern menu changes, and re-wrote recipes to add a fresh twist to the casinoâ€™s food offerings.
A few weeks after starting at Harrahâ€™s, Andy
met Carolyn Blake.