Andrew has been in the service industry for 14 years, mostly in the Chapel Hill area, and attended UNC majoring in physics and history. After college he backpacked across Singapore, Thailand, Vietnam and Malaysia where he fell in love with the area, the culture and of course, the food. Once stateside, Andrew began working at a number of restaurants, eventually leading him to Raleigh and to bu•ku. Andrew was drawn to bu•ku due to its global approach and a strong desire to recreate the foods he ate while living in Vietnam. With no formal culinary education, he read books, watched shows and studied everything he could get his hands on. Starting as a line cook, then rising to Chef de Cuisine at bu•ku and now Executive Chef here at so•ca, Andrew credits his ability to learn and grow to his science based college background. He believes that cooking is a balance of science and art, of recipes and of instinct. Known as ‘Maestro’ to many of the staff, Andrew strives to learn something new everyday, and to teach someone else something new every day. In July of 2017, he passed his level one wine certification with the Court of Master Sommeliers.