Chef Andreas

Born and raised in Munich, Germany, I was interested in cooking from an early age. Either helping my mom in the kitchen or helping my dad in our garden, harvesting fresh fruits and vegetables. As a teenager I started working in beer gardens and local restaurants in my hometown and really enjoyed the atmosphere that restaurant life has to offer. A journalism degree, and countless seasons of watching Top Chef, later I moved to the US in 2013 and decided to give the career I have been dreaming about a real shot. I went to culinary school in Portland, OR, and moved to San Diego for an internship. Working at George’s at the Cove in La Jolla gave me a first glimpse into the fine dining world. It was the perfect place to start - a farm-to-table restaurant with the freshest produce from local farms and the best seafood caught right off the coast. After moving back to Portland in 2015 I found my true home in the kitchen at Ava Gene’s - working with James Beard Award winning Chef Joshua McFadden. “Locally sourced, aggressively seasonal” was their motto and they truly lived up to it. I spent three years there and worked my way up -from line cook to sous chef - truly finding my passion for cooking and figuring out, the kind of food I would like to cook moving forward. But at some point it was time to say goodbye and after a road trip through the US I ended up at Posana Restaurant in Asheville in 2019. As the Chef de Cuisine I put the focus on simple, local cuisine - the same way I am doing it now as a Private Chef.