As the Culinary Director, Andrew runs Folkart’s culinary staff.  A Michigan native, he moved to Chicago in 2003 and began working at Tru.  He went on to spend time as the Sous Chef and then Chef de Cuisine at Green Zebra, Curtis Duffy’s Avenues, and The Bristol. 

Andrew took a step out of the kitchen to oversee all licensed operations for Rick Bayless for several years before joining Folkart. As our culinary director, he works closely with Matthias to curate our menus and ensure that every dish that comes out of our kitchens is perfectly crafted.

He graduated from the culinary school at Grand Rapids Community College.

When he’s not dreaming up delicious new dishes, he loves gardening with his cats and dogs as well as visiting family in Taiwan and Japan with his wife.  He currently holds the Folkart record for street food consumption in Tokyo, Taipei and the Tawainese countryside.