Meet our chef

Andrew Cardillo - Executive Chef

With nearly 24 years of experience in professional kitchens across the country, Chef Andrew brings a diverse culinary background, a passion for seasonal ingredients, and a love of creating memorable dining experiences.

Andrew began his culinary career in Connecticut and New York City, where he trained at the French Culinary Institute. His career has since taken him through kitchens in Chicago, San Diego, New York, Connecticut, Des Moines, and beyond, working in restaurants, hotels, and specialty catering operations. Along the way, he has developed a style shaped by the unique ingredients, traditions, and culinary cultures of each region.

A lifelong appreciation for Italian food is at the heart of his cooking. Growing up surrounded by incredible Italian cuisine, Andrew enjoys taking classic regional and cultural comfort foods and giving them a seasonal, creative twist - keeping them approachable while adding something unexpected. His culinary repertoire includes handmade pastas, house-made sausages and charcuterie, and his signature porchetta, along with cooking over smoke and open flame to bring unique cuts of meat and vegetables to life.

His experience extends well beyond the traditional kitchen. Andrew previously owned and operated an Italian street-food truck and has worked as a private chef and caterer for a variety of events. He has also earned recognition in local culinary competitions and attended Goldee’s BBQ school, adding Texas-style smoking and live-fire techniques, from some of the best in Texas, to his culinary arsenal.

Today, his approach is deeply rooted in seasonality and locality. From California’s exceptional produce, the Midwest and Texas’s outstanding meats to the East Coast’s incredible seafood, Andrew draws inspiration from the best of what each region had to offer. He believes seasonal cooking allows ingredients to shine while giving farmers, ranchers, fishermen, and producers the opportunity to be the true stars of the plate.

Recently becoming a Certified Sommelier, Andrew has also expanded his expertise into the world of wine and beverages. His goal is to create complete dining experiences where food and beverage work together to deliver balance, flavor, and discovery—whether guests are joining us for breakfast, dinner, or an elevated wine and bourbon tasting experience.

At the heart of his cooking is a simple philosophy: great ingredients, thoughtful technique, and a sense of place create meals people remember and tell a story.

When not in the kitchen, Andrew enjoys spending time with his wife and daughter, exploring local farmers markets, discovering great restaurants, and embracing a healthy and active lifestyle.