Andy was born in Birmingham and brought up in Stratford-upon-Avon. After graduating from university he moved to Brighton where he began his culinary career at the age of 22.
While in London Andy met Gordon and began what was to be a long lasting working relationship with him. He was at Gordon Ramsay at Claridge’s from its opening and stayed for two and half years, working his way up to senior sous chef, before spreading his wings and heading to Italy.
He spent a year and a half doing stages in the kitchens of restaurants in Rome, which was followed by a short spell as Chef de Partie with Gualtiero Marchesi at his 2 star restaurant outside Milan. In 2005 Andy moved to Japan to open Gordon Ramsay’s restaurant in Tokyo at the prestigious
After 3 years in Tokyo, Andy moved to New York for a 6 month period as Head Chef at Maze at the London NYC. Following this, Andy moved to Los Angeles to become Executive Chef at Gordon’s restaurant in the London Hotel, West Hollywood, which was awarded a Michelin star within three months of opening. After two years in LA, Andy has returned to London for the grand re-opening of the Savoy Grill where he oversees the kitchen as Head Chef.
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