ABOUT.
CHEF DREW ANDRADE’S
CULINARY JOURNEY
Drawing from a rich background in esteemed culinary establishments worldwide, Chef Drew Andrade brings a unique blend of expertise to your dining experience. His career includes stints at renowned venues such as the Chateau Marmont in Hollywood and Wolfgang Puck's celebrated "Spago" in Beverly Hills. Notably, Chef Drew played a pivotal role in developing culinary concepts in Hong Kong alongside Virgilio Martinez, known for Central Restaurant in Peru, currently ranked as the world's leading dining destination. With a focus on excellence and innovation, Chef Drew has cultivated a diverse skill set honed across various cities globally.
The Making of a Young Chef…
Born in the Bay Area and raised in Memphis, Tennessee, Chef Drew’s passion was realized early on. With an ambitious and curious nature, his creativity was recognized, and he was gifted his first personalized Chef jacket at just 11 years old, confirming that others saw his talent too. His culinary aspirations were encouraged by the humble yet undeniably flavorful dishes his mom would prepare. Chef Drew was equally inspired at the time by the likes of Chef Emeril Lagasse. Every day, he would rush home from school to catch the latest ‘Emeril Live’ episode on TV.
Continuing The 10,000 Hours…
Drew began working in his first kitchen at the age of 13. Equestria was a traditional fine-dining French restaurant, the perfect place for a young Chef to begin to hone his skills. Eager to learn and immediately infatuated with the electricity in the air inherent in restaurant life, Drew diligently studied the seasoned professionals he was lucky enough to work alongside. This early experience was just the foundation he needed to set a course for his future endeavors.
After completing university, Drew set his sights on Los Angeles, aiming to establish himself in the West Coast's culinary scene.
Soon after, his path led him to culinary school at Le Cordon Bleu while working at the legendary Chateau Marmont. Just sixteen months after moving to Los Angeles, Drew landed a position as sous Chef at Star Wolfgang Puck's acclaimed 2 Michelin Star restaurant, Spago. He immersed himself in the intricacies of French, Italian, and Asian cuisines while focusing on seasonal and sustainable fine dining scratch cooking.
Timing Is Everything…
After a year as acting sous Chef at Spago, the restaurant temporarily closed for remodeling. During that time, Wolfgang Puck personally endorsed Drew for a unique opportunity. Drew was invited to help usher in Spago's "New Era" by staging at renowned establishments worldwide, offering him amazingly diverse and pivotal perspectives.
This transformative journey broadened Drew's culinary horizons and significantly altered his opinion of international cuisine. Drew was immersed in the burgeoning age of molecular gastronomy, led by such luminaries as Jose Andres, Martin Berasategui, Juan Marie, and Elena Arzak. He gleaned insights and techniques that would forever shape his culinary philosophy.
From immersions at prestigious 3 Michelin-starred venues like the Martin Berasategui and Arzak in San Sebastián, Spain, to L'Atelier de Joël Robuchon in Paris, France, Drew continues to sharpen his mastery.
These invaluable experiences strengthened Drew's culinary excellence and prepared him for the elevated responsibilities ahead.
An Unexpected Turn…
Chef Drew's journey took an unexpected turn when his culinary talents caught the attention of a generous Russian Entrepreneur. This opportunity opened doors for him to embark on a six-year global adventure, during which he collaborated on and led restaurant openings in some of the world's most diverse and prestigious cities; including Dubai, Moscow, Lima, London, Tashkent, and Hong Kong.
Working With The Best…
CENTRAL
With an ever-present burning desire to learn and grow, Drew took on new projects as well as the role of Brand and Executive Chef. He was responsible for steering the culinary direction of numerous establishments located across the globe, including Los Angeles, Dubai, Miami, Moscow, Hong Kong, and West Hollywood. During this time, he had the privilege to collaborate with esteemed chefs Virgilio Martinez of Central Restaurant in Lima, Peru, and Athinagoras Kostakos of Scorpios Restaurant in Mykonos, Greece. Together, they embarked on a journey of exploration, pushing the boundaries of culinary artistry with humility and dedication.
ICHU
Drew was honored to open the sister restaurant to Central Restaurant (Lima, Peru). That was ICHU, which was recognized as San Pellegrino's #1 Best Restaurant in the World in 2023-2024.
Having spent months in Lima, working closely with Virgilio Martinez and Pia Leon, Drew played a pivotal role in developing the menu for Ichu Hong Kong. This profound experience further enriched his culinary journey and deepened his passion.
KEIA
Following the successful launch of ICHU, Drew’s next opportunity came knocking: Executive Chef for the beautifully designed Estiatoria KEIA, located in H Queen's art-focused tower in Hong Kong’s Central Business District. Drew managed KEIA and curated and developed the menu in consultation with Alexis Zopas.
Estiatorio KEIA highlighted Greek cuisine, impeccably fresh seafood, and Mediterranean flavors, focusing on shared dishes, seasonal menus, and modern cooking techniques, all of which Chef Drew has become known for.
Members Only…
As Executive Chef and Culinary Director, Drew’s versatility was unmistakable. His talent and management acumen took him to prestigious private membership restaurant clubs situated atop skyscrapers in major metropolitan areas in the U.S. Drew drove the initiative in crafting and executing captivating culinary concepts, organizing and orchestrating private classes, and hosting exclusive multi-course wine dinners for high-net-worth individuals.
With an undeniable spirit for maneuverability, Chef Drew traverses the globe, tirelessly introducing innovative menus, scouting talented chefs, and upholding excellence across all culinary operations. His dedication to culinary innovation and commitment to delivering unparalleled dining experiences continue to captivate discerning palates.
The Journey Continues…
Chef Drew has cultivated skills and finesse through his culinary journey, allowing him to create personalized culinary experiences tailored to anyone’s unique tastes. His attention to every detail ensures that each experience and meal is a carefully crafted masterpiece. As a Brand Ambassador for esteemed culinary brands, Drew remains committed to crafting unforgettable dining moments, one thoughtful creation at a time.
