Andrew Stevens has been cooking for as long as he can remember. In his early teens he went to work in a kitchen as a dishwasher and has been in the business ever since. Working his way through the ranks of Canada’s kitchens Chef Andrew has firmly planted himself among Canada’s elite achieving the highest restaurant rating of Five Diamonds from AAA/CAA at the age of twenty-five. In his early thirties Chef Andrew began to build a name for himself in Eastern Canada. Taking a New Brunswick restaurant to the level of Four Diamonds in a matter of months as well as working with local suppliers and producers to help put New Brunswick on the world culinary map. In July 2010 Andrew moved back to Alberta to take the helm of one of Calgary's top restaurants. As the Executive Chef of Rush Andrew has been working hard with a skilled team of cooks to bring quality food to Calgarians. When Andrew is not in the restaurant he is in high demand for demonstrating food and cooking at trade shows and in the classroom, and he is continuously working with companies to develop and create new food products and recipes.
Andrew’s cooking philosophy is straightforward and to the point, “ elegant simplicity”. He believes that there is no substitute for quality products treated with respect and prepared appropriately.
With a range of talents from casual to fine dining, modern Canadian to Classic European, Andrew can create a meal for anyone.
Phone.587.999.0477
email andrew@vintagegroup.ca
check out Andrew's blog
