Andy begun his culinary career while working in his uncle’s restaurant in Surrey, England. In 1999, he decided to move to London to expand his knowledge and passion for culinary arts. He trained at Satsuma, a modern, Japanese restaurant situated in the heart of Soho.

After this, Andy worked for various well-known restaurants, including Nobu, Royal China and Yi-Ban, which provided him with the opportunity to work with (Michelin star) Chef Hiroki Takimura.

In 2005, Andy joined Kharafi Global, eager to take on a new culinary challenge in Kuwait and the Middle East. He quickly adapted to the local market while keeping his own style and approach to culinary arts.

Here, he became Corporate Executive Chef, overlooking 8 brands and 42 restaurants and has developed and expanded restaurant concepts in different type of cuisines including Posh Café, Nino and recently Figgs by Todd English.

Andy’s culinary approach is to create stylish food with signature presentation, by only using the freshest and highest quality ingredients with European and Asian techniques and methods, delivering bold and sophisticated flavors on a plate that surprise people. For him, there is no better satisfaction than creating dishes that trigger people’s memories and brings happiness. This satisfaction drives his passion.