Andrew Chambers

Chef Instructor

Andrew Chambers developed a love for the food service industry at a young age. When he was 12 years old, his parents bought a small diner. At his family’s restaurant, Andrew started as a dishwasher, and at age 13 he was making all the baked goods. By 15, he was working cold food prep and some of the hot food stations, like the grill. Andrew continued to work at his family’s diner until he was 18. In high school, Andrew began his formal training and took part in the 2-year culinary arts program at his local technical school.

Andrew attended Johnson & Wales University and received an associate’s degree in Culinary Arts and Applied Science. While at Johnson & Wales, he worked at the US National White Water Center with Chef Michael Rosen. There, he used fresh, local ingredients to prepare healthful meals for up to 3,000 daily diners. For his internship programs during college, Andrew worked at the Esperanza Mansion under Executive Chef Carlo Peretti. Chef Carlo inspired Andrew to continue his love of learning and learn all he could about food, culinary arts and the industry. He also interned and gained valuable experience at the Inn at Baxter in South Carolina and worked under Executive Chef Fredric Bharr.

Upon graduating from college, Andrew moved back to NYS where he had the opportunity to work again under Executive Chef Carlo Peretti at the New York Wine & Culinary Center. At NYWCC, Andrew has developed the Center’s pastry program and has taken part in many on- and off-site catering events. Andrew has worked all parts of the Center’s main kitchen and is excited to share his knowledge, culinary tips and baking techniques with students in the Hands-On Kitchen.