As a child, Chef Andrew grew up in New England. His family's house has 20 acres with three separate gardens where they grew a large variety of vegetables and fruits. "I would help work in the field weeding, watering, and harvesting. My first food memory is eating a fresh carrot straight from the ground." Those experiences have shaped him to become the chef he is today. Andrew calls his cuisine New American with Asian influence. He enjoys using exotic ethnic ingredients and cooking styles from around the globe. Andrew's cuisine is fresh, seasonal, locally sourced, and contemporary. "Bold, clean natural flavors I grew up eating!"