Chef Andrew's experience at acclaimed Michelin-star New York kitchens has shaped his precise, seasonal, and deeply personalized approach to cooking. A graduate of the Culinary Institute of America, he spent years refining his craft in French and European restaurants, including Francie (✻), where he served as Sous Chef, and L'Appart, where he rose to Junior Sous Chef while cooking tasting menus for high-profile guests. His experience also includes Korean technique at Bom (✻), luxury service standards, and the fast adaptability required in off-site catering and private dining. Raised in a Vietnamese Chinese family and influenced by Korean food culture, he brings a wide-ranging fluency to both Asian and Western cuisines. Andrew is known for his attention to detail, strong technical foundation, and ability to adjust each menu to the tastes, preferences, and dietary needs of the people he is serving. Whether he is preparing an elegant dinner party or a week of nourishing meals, he cooks with the belief that great food should feel thoughtful, welcoming, and memorable.