Andrew Heard

With 27 years of dedicated service in the high-end restaurant hospitality sector, I have honed my skills as a managerial operations service specialist. My extensive knowledge of wine and food allows me to create exceptional dining experiences that delight guests and elevate their culinary journeys.

I thrive in fast-paced environments, leading teams to deliver impeccable service while maintaining the highest standards of quality. My passion for public speaking and menu presentation enhances guest engagement, allowing me to share the stories behind each dish and wine pairing. Additionally, I take pride in my ability to create memorable moments with tableside dessert presentations, adding a personal touch that leaves a lasting impression.

Throughout my career, I have fostered a deep appreciation for the art of fine dining, continuously seeking to refine my skills and expand my knowledge to provide unparalleled service in the industry.

With over 25 years of extensive experience in the hospitality industry, I have developed a profound passion for fine dining and exceptional service. My career commenced in 1998, following my high school graduation in New York, when I joined the opening team at Nick's Fishmarket Maui. Under the guidance of skilled industry professionals, I refined my abilities and progressed through various roles, including dishwasher, server assistant, back waiter, front waiter, and captain, ultimately achieving the position of dining room manager.

My career trajectory advanced when I was recruited to join the opening team of the sister restaurant, Sarento’s on the Beach, where I was promoted to captain at the age of 22. I later transitioned to a casual bar and grill as general manager for six years, gaining invaluable insights into the operational aspects of the restaurant industry. While I appreciated my experiences in casual dining, my true passion lies in fine dining, where I found greater fulfillment in curating remarkable guest experiences. This led me back to Nick’s, where I continued to hone my skills.

In 2014, I relocated to Honolulu and undertook multiple roles at Morton’s, The Steakhouse, including Assistant Food & Beverage Manager, Inventory Specialist, Server, and Captain. I also participated in catering for Blake Entertainment and contributed to the opening team at Tommy Bahama's Beachwalk in 2015. After a brief health setback requiring a kidney transplant, I returned to Maui, reuniting with my mentor, who had recently opened a restaurant, and served as his assistant general manager for two years.

As the pandemic unfolded, I moved to Honolulu and continued my quest for a suitable professional home, exploring various establishments such as Herringbone, Wolfgang Steakhouse, and Pesca Waikiki, culminating in my role at Michelle’s at Colony Surf as of 2024.

Recently, I stepped back from my position to care for my ailing father-in-law, who has made a remarkable recovery. With his health stabilized and my passion for hospitality reignited, i just turned 46 and I am eager to re-enter the industry and contribute my extensive experience and dedication to a dynamic team.

Thank you for considering my application. I look forward to the opportunity to bring my skills and enthusiasm back to the hospitality sector.
 

High School Diploma 1998