Burriesci Andrew 350x350 - Burriesci, Andrew

Andrew Burriesci

Biography

Chef Andrews’s philosophy of cooking is a personal reflection of his background. As a native New Yorker, he found his passion for food at the early age of eight growing up in his family’s restaurant where after school and weekends were filled with culinary techniques that extends back to his familial roots in Sicily. Chef Andrew attended the Culinary Institute of America; upon graduation, he took a culinary venture in Italy, developing a strong strength for Italian cuisine and the different cuisines of regions throughout the country. Andrew worked at Excelsior Palace Hotel in Rapallo,... READ MORE

Chef Andrews’s philosophy of cooking is a personal reflection of his background. As a native New Yorker, he found his passion for food at the early age of eight growing up in his family’s restaurant where after school and weekends were filled with culinary techniques that extends back to his familial roots in Sicily. Chef Andrew attended the Culinary Institute of America; upon graduation, he took a culinary venture in Italy, developing a strong strength for Italian cuisine and the different cuisines of regions throughout the country. Andrew worked at Excelsior Palace Hotel in Rapallo, Italy, where the fish was purchased every day from local fishermen and the daily walks to the farmer’s market for fresh vegetables and basil for pesto.

He is currently at the JW Marriott Essex House as Executive Chef, where he started as a banquet chef executing exquisite weddings, high profile events to include the Les Amis d’ Escoffier celebrations, Italian Food and Wine Institute events and volunteering to cook at the annual Children’s Miracle Network golf outing and the Ronald McDonald House. Chef Andrew’s passion outside the kitchen is spending quality time with family and gardening tomatoes to make yearly family tradition tomato sauce jars.

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What is your favorite NYC restaurant? And what is your go-to dish? My favorite New York City restaurant is Marea on Central Park South. My go-to dish is grilled octopus. What is your ultimate meal? My ultimate meal is veal osso bucco. My mother made the perfect veal osso bucco and I am always inspired by the perfect culmination of flavor and texture. What three things are always in your pantry? Three things that are always in my pantry are extra olive oil, anchovy paste and za'atar. If you weren't a chef, what would you be? A formula 1 driver. If you could cook with anyone, who would that be? If I could cook with anyone, it would be with my two kids, Gabriella and Luca. It gives me such incredible joy to share my passion with them. What’s your favorite NYCWFF memory? My favorite NYCWFF memory is spending time with my family and having my wife, son and daughter see my team in action. I also loved sharing the experiences of trying new flavors with my children. Seeing their excitement and joy at last year's cookie selection was unforgettable and inspired a new love of baking in them.