A&S Culinary Concepts

When Andrew was 15, his mother requested he go out and find a job. So he went down the block to the local Italian steakhouse and asked if they needed help. Luckily they did, and he was hooked into the world of food and beverage. That experience cemented his desire to become a chef and led him to choose a culinary school in the Catskill Mountains of New York for his college education. Andrew gained invaluable experience working in the enormous kitchens in the Catskill resort hotels while earning his degree. Recruited right out of school by Marriott Hotels and Resorts, Andrew was asked to be a member of the opening management team of the New York Marriott Marquis in Times Square.  After moving his way up the culinary ladder and winning several culinary awards along the way, from culinary shows to corporate events, he left Marriott.

Andrew partnered with his college friend and opened Love at First Bite Catering in Manhattan. Clients included Radio City Music Hall, the Luxembourg Consulate, the Pace Collection and Fordham University. After selling Love at First Bite, Andrew and his wife, Sue, followed a dream and traveled around the United States for six months, sampling the cuisines of the various regions of our great country along the way.

Upon returning to New York after their travels, Andrew was offered a position as Executive Chef at a corporate catering company in Manhattan. Ten months later, Marriott came calling again and Andrew was offered a position as Executive Sous Chef at the Marriott Marquis in Atlanta, Georgia. He accepted the position at the Marquis, which was the host hotel for the 1996 Olympic Headquarters.

After three years, Andrew was offered the opportunity to become Executive Chef of the Memphis Marriott Downtown Hotel and Convention Center. After a couple of years, Atlanta once again beckoned, and his next promotion was the position of Executive Chef of the Atlanta Evergreen Marriott Conference Resort in Stone Mountain, Georgia.

Andrew was at Evergreen for 14 years. During that period, he served on several Advisory Boards, notably Avendra (the purchasing company for Marriott, Hyatt and several other hotel companies); Lakeview High School in DeKalb County; and Grayson Technical Culinary Arts Program. The board position he is most honored to hold for thirteen years is on the Advisory Board of the Atlanta Community Food Bank and he is proud to continue to serve.

With his extensive professional contacts--many who have become friends--and his knowledge of the local culinary scene, he is ready to share his experience with you through his food studio, A&S Culinary Concepts.