Rooted in Craft. Built Through Experience.
It started in 2016 with a three-year live-in apprenticeship at a yoga retreat center in Costa Rica. That experience didn't just teach Andrew how to cook — it shaped how he thinks about food. Sourcing with intention, respecting the ingredient, cooking from scratch. Those principles have guided everything since.
Over the years, that foundation has been tested and expanded across an unusually wide range of kitchens and contexts. Andrew has cooked for private estates and high-net-worth households — including members of the Yellowstone Club in Big Sky, Montana. He's catered intimate dinners for two and full culinary programs for 200+ guests at large-scale wellness events. He's worked in private homes across the country, from the mountains of Park City to the coastline of Massachusetts, and returned to Costa Rica to help reopen a farm-to-table restaurant in Uvita.
The through-line in all of it: food that's thoughtfully sourced, carefully prepared, and genuinely nourishing. That's what Andrew brings to every client — whether it's a weekly meal prep routine in Denver or a private dinner experience halfway across the world.