About Chef D'Ambrosi
Chef Andrew D’Ambrosi has spent the last decade honing his culinary skills and fine- tuning his knowledge of nutrition in kitchens across the globe. Originally from Brooklyn, Andrew grew up in Florida and graduated at the top of his class from Johnson & Wales.
He began his culinary career under the direction of James Beard Award winning Chef Michael Schwartz. He then was sous chef at Asia de Cuba and China Grill, which took him from Miami to New York, to London and back.
Andrew gained notoriety as one of TV’s most entertaining chefs as a participant on Bravo’s Top Chef (Season 4). Andrew was one of the top ten finalists, earning him an international audience. Following his participation on Top Chef, he returned New York and worked at acclaimed restaurants such as Le Cirque, the Michelin Starred Rouge Tomate, and was the executive chef at Norwood, a private club focused on the arts. He was also instrumental in opening establishments and creating food programs for several restaurants in the Netherland Antilles, Caribbean.
Andrew prides himself on being diverse in the kitchen, inspired by multiethnic cuisines and ingredients, utilising classic French techniques and innovative presentations. He is committed to using local, responsibly sourced, sustainable food when he can get it, and continues to incorporate humour into every project he’s involved in.
In 2012, he became the Executive Chef of a restaurant group in New York, opening several establishments to great critical acclaim. Bergen Hill in Brooklyn is an intimate, casual restaurant focused entirely on the ocean's delicacies. In the kitchen, Andrew implemented the flavors of Asia, Latin America, and the Mediterranean to highlight the pristine seafood on offer. He also opened Mother of Pearl, a take on modern tiki and polynesian cuisine, and Cienfuegos, a speakeasy rum bar serving Cuban inspired bites. Avant Garden, his most recent, is located in New York's East Village. Andrew challenged the stereotypes of vegan food by incorporating fine dining techniques to plant based cuisine much to the praise of critics, vegans, and omnivores.
Today Chef Andrew is creating gorgeous, restaurant quality food- to go!