Andrew Chiou

With a specialized focus on concept development and restaurant launches, I bring a wealth of experience as a chef, director, and owner, spanning from small independent ventures to large government institutions. My commitment to innovation and operational excellence is reflected in my hands-on approach to managing multiple units with a curious and open mindset. I thrive on the creative process of building brands that resonate with audiences and am dedicated to crafting memorable experiences through exceptional food.

Over the past decade, I’ve led culinary teams across a range of luxury dining concepts, from independent restaurants and pop-ups to multi-outlet operations. My experience includes launching and scaling nationally recognized brands, managing high-volume kitchens, developing innovative menus, and mentoring diverse culinary staff. This blend of creativity, leadership, and operational discipline has defined my approach to delivering exceptional guest experiences.

I hold a degree in Culinary Arts from The Culinary Institute of America, which provided a strong technical foundation early in my career. Since then, I’ve continued to grow through hands-on leadership in diverse kitchens, where I’ve developed expertise in menu development, team training, and high-end service through real-world challenges and continuous learning.