Simple Elegant Comfort Food

Andrew has had a passion for cooking and entertaining from a young age. Growing up in the Boston area and in large Italian family, food was always a focus. As a teenager he began cooking for friends and family which led to his first restaurant job. Knowing he wanted to purse a career in restaurants, he attended the Culinary Institute of America in Hyde Park, NY. Upon graduating with a bachelor’s degree, he moved to Chicago to work at the three Michelin star Alinea. From there earned a position at El Ideas where he rose to sous chef able create whimsical menu items and interact directly with guests as well as be a part of the team to earn the restaurant’s first Michelin star. After four years in Chicago, Andrew jumped at the chance to move to the west coast to work for Seattle's Huxley Wallace Collective to be a part of the group which opened multiple concepts. It was here while opening Vestal a hearth based restaurant that Andrew’s love for cooking over fire really grew. After leaving Seattle Andrew headed to Sonoma County to work at SingleThread Farms. His passion for creating comforting inviting food led him back home to the Boston area to realize his dream of opening his own restaurant. He is currently a private chef and operates the pop-up AM in the PM with his partner Ann Marie. He can’t wait to share his experiences with you.