Watch for Chef Andrew’s latest book, The Reality Diet. Written by Miami cardiologist, Dr. Steven A. Schnur, with menus and recipes developed by Chef Andrew, this breakthrough plan will hit the shelves on May 4th.
A graduate of the Culinary Institute of America, Andrew is a research and development chef with 20 years of foodservice experience with expertise in culinary development, menu operations, marketing, training and restaurant systems.

Andrew started RDMS to offer creative culinary concepts and profitable business systems to the foodservice industry. He has worked with an exciting list of companies including visionary startups and established leaders.

Serves as a Board Member of the Research Chef's Association. With 2,000 chef and food scientist members, RCA is the premier source of culinary and technical
information for the food industry.

Worked as a chef at restaurants around the country including the China Moon Café, Barbara Tropp's award winning California-Chinese restaurant.

Managed the culinary operations for the 525-unit Olive Garden chain, owned by Darden Restaurants.

Serves on the Center for Culinary Development's prestigious Chefs' Council developing prototypes and innovative products for Fortune 500 food companies.

Frequent contributor to Santé, Food Product Design, and Culinology magazines.

Developed award-winning prepared foods for Webvan, a leading internet grocer.

Directed professional development programs at the California Culinary Academy and the International Association of Culinary Professionals.

AOS in culinary arts from the Culinary Institute of America, BA in humanities and culinary history from New College of California, and MA in museum studies from San Francisco State University.