General Manager Of Blue Smoke Battery Park City
Born and raised in Queens, New York, Andrew started cooking at a young age, learning how to make classic Italian dishes from his first-generation grandparents. With a Bachelor’s degree in Mathematics and Psychology from Polytechnic Institute of New York University, Andrew originally pursued a career in Financial Risk Engineering before revisiting his love of cooking. After receiving his Associates Degree in Culinary Arts from the Culinary Institute of America (CIA), Andrew traveled to New Orleans for a culinary internship at John Besh’s Restaurant, August. He returned to New York in 2012 and joined Major Food Group’s flagship restaurant, Torrisi Italian Specialties, before becoming a Sous Chef at Parm. Andrew joined Union Square Hospitality Group in 2014 as a Sous Chef at Blue Smoke’s Flatiron location. He rose through the ranks and was named the Chef de Cuisine of Blue Smoke Battery Park City in 2015, and General Manager in 2017.