Andrew Black
Counter Service
Chef Andrew Black fell in love with food and hospitality at a young age, encouraged by his father, a professional baker. A first-place finish in a Le Cordon Bleu cooking competition earned Andrew a scholarship, where he earned his bachelor’s degree in Culinary Arts. During his time as a culinary student, Andrew worked for French... READ MORE
Chef Andrew Black fell in love with food and hospitality at a young age, encouraged by his father, a professional baker. A first-place finish in a Le Cordon Bleu cooking competition earned Andrew a scholarship, where he earned his bachelor’s degree in Culinary Arts. During his time as a culinary student, Andrew worked for French Laundry alum, Chef Kevin Binkley, who ignited his love of fine dining. He was hired at Eleven Madison Park in 2011, and during his three year tenure, he was the youngest to ever be promoted to sous chef and Eleven Madison Park was bestowed three Michelin stars. In 2014, Andrew moved to Southeast Asia for six months to fully immerse himself in new culture, flavors, and culinary traditions. Andrew fell in love with Thailand, and split his time between New York and Bangkok for the following four years. Andrew was introduced to Steve Ells in 2019, and the two instantly clicked — sharing similar palates and goals for the future of the food industry. When Steve began brainstorming his next restaurant concept in 2020, he tapped Andrew to be Chief Culinary Officer.
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