About Andrew

Andrew Bui is an American chef from Southern California. His love for food all started when he was a little boy learning to make grilled cheese and burgers from his uncle. At home he grew up on his mother's traditional Vietnamese meals, sparking his interest in cooking.

In 2003 he started cooking professionally. During his undergraduate days he moonlighted as a pizza cook. After graduation, while cooking at small local restaurants in Southern California, Andrew fulfilled his love for the culinary arts; so he enrolled at the Culinary Institute of America, Hyde Park - NY. This later led him to a career working at several Michelin starred and World's Top 50 Best Restaurants. 

Notable cooking experiences include: restaurant Daniel - NYC, Ubuntu - Napa, Providence - Los Angeles, the Catbird Seat – Nashville, and the opening team at SingleThread - Healdsburg. Over the years, he has traveled abroad to Europe to intern at renowned establishments in London, Copenhagen, and Paris. 

Broadening his experience in hospitality, Andrew was part of the opening bar team at Bavel in Los Angeles, making modern craft cocktails with a culinary mind. He believes that, "It's not always about the food, but it's about what you're drinking along with it; it's about the ambiance, the music, the people— it's the guest’s experience. It's the full picture."

More recently, Andrew has refocused his efforts to become a private chef all across the U.S. In this role, he brings together worldly experience, while using local and seasonal ingredients along with flavors from all over globe.