Chef Andrew was raised in the great state of New York, close to the Finger Lake wine region in Syracuse – an area with its own local culinary gems for the well-versed gastronome. As a child, he was inspired by a loving family with a true passion for food. As a young adult, the larger world of global cuisine beckoned to him and he ventured beyond upstate New York. Four years traveling around the world with the United States Navy opened a Pandora’s Box of culinary adventures and inspired an insatiable quest to experience what the world had to offer. In 1993, Andy’s culinary journey brought him to the Mecca of the food, wine and now beer world when he moved to the Californias Napa Valley. Once there, he worked in a variety of operations ranging from a brewing company to the world famous French Laundry and several locations in between. Chef Wild is also is an avid beer enthusiast and teaches classes on beer and food pairings all around California. An adjunct instructor at the world famous Culinary Institute of America (CIA) at Greystone in St. Helena, California. His mantra: “My kitchen is my passion.” To that end, Andy is the owner and operator of a culinary consulting company named “Wild About Food and Drink” that provides upscale culinary tours,classes and events to for all that have a passion for food fun and life. To constantly sharpen his creative tools, he is also working on a cookbook and culinary project about Beer and Food which involves a blog site, Facebook fan page, and cooking classes for the sustainable lifestyle enthusiast.
This creative genius loves nothing more than to share his enthusiasm with others; professionals and novices alike – he is quite the social Chef. Thus, Andy’s passion has taken him beyond the kitchen to lecture and teach at a variety of local food seminars and festivals and to explore culinary opportunities with other professionals in the culinary arts field. In August of 2008 he was asked to be a presenter at Slow Food Nation’s conference in San Francisco, California – an epic event with over 85,000 attendees throughout the course of a weekend. The topic of conversation: how chefs view cheese and where that vision fits into the repertoire of the American chef. He also assisted with the culinary direction, cooking demonstrations, and coordination of the gala dinners for the California Artisan Cheese Festival in 2007, 2008, 2009, 2010 and 2011. Most recently, he conducted a series of Cheese and Be