Andrew was born and raised in Phoenixville, PA where he first discovered his passion for cooking. He graduated from Baltimore International Culinary College in 1992 with an Associates Degree in Professional Cooking.
After graduating, he moved to Maine where he worked under James Beard awarded chef, Sam Hayward. While there, he gained an appreciation for the seasonality of ingredients and the surrounding network of local farmers, foragers, and fishermen. He stayed in Maine for 8 years before returning back to Pennsylvania.
In 2004, Andrew came back to his hometown of Phoenixville to open his own restaurant, Majolica where he was awarded the “3-Bell Review” from food critic, Craig Laban of the Philadelphia Inquirer. While at Majolica, he received numerous awards and accolades, including the “Best Chef of Chester County.” He was also highlighted in many magazines and publications as well as being included on the cover of internationally circulated Art Culinaire Magazine.
Andrew eventually forged a friendship with Steve Killelea, founder of the Manor of Hope, after participating in its Building Futures Program. He employed and worked for several years with one of the first Manor residents to graduate from the program, Steve S.
On the 15th year anniversary of its opening, Andrew decided to close Majolica Restaurant to pursue a higher calling at the Manor of Hope.
He brings an accumulated skill, experience and expertise to the program, with a focus on culinary education and agricultural program development.
Andrew’s interests include food, yoga, kayaking and music, specifically guitar and enjoys playing music with many residents to help further their music education.