Andrew Floyd is new General Manager of Kitchen Table Cooking School
Friday, March 26, 2010
Our nomadic new General Manager Andrew Floyd has traveled the world, living in many countries, and enjoying the local foods of varied cultures.
After Andrew's birth in London, his father (an agronomist) moved the family to Paris when he was barely 3 weeks old. A few years later they moved again to exotic Madagascar, then briefly back to the United states to a farm in Ohio. About the time Andrew started school, the family moved again, this time to Casablanca, Morocco, where Andrew's love affair with cooking began at age 7 when he prepared his first French dish, steak au poivre.
After Morocco the family spent time in Algeria and then Mexico City. Eventually they returned to the United States where they lived in Washington D.C., Indiana, Maryland, and Colorado. Andrew graduated from l'Academie de Cuisine's two-year professional program in Bethesda Maryland in 1988.
His professional work began at the Occidental Grill and McPhearson's Grill in Washington D.C. In pursuit of his dream of culinary excellence, Andrew then interned in France with two of the world's top restaurateurs, Georges Blanc and Michel Guerard. Deeply inspired by these French chefs, he returned to the states again to accept a cooking position at the Four Seasons Hotel in Georgetown.
Enticed by the natural beauty of Colorado he moved to Crested Butte to work as Sous Chef at le Bosquet, a small fine dining French restaurant. His next challenge brought him to Boulder as a culinary instructor for Culinary School of the Rockies. He co-developed a world class six-month professional program which included a one-month externship in Provence. Thanks to his fluency in French, he set up an intimate network of French chefs, artisan producers, sommeliers and vintners.
He created a mandatory internship in a French restaurant as part of the month-long externship, and moved the School to a fabulous cooking facility in a 12th century chateau, overlooking the Côtes du Rhône vineyards. As Director of Professional Programs he helped the culinary school achieve accreditation, which provided national credibility to the School's professional programs.
In search of new culinary adventures, Andrew moved to Denver, where he served as Director of Curriculum at Cook Street School of Fine Cooking for two years before arriving at Kitchen Table Cooking School in 2010.
Andrew's cooking style is simple yet elegant with an emphasis on using local, sustainable ingredients of the highest quality and allowing those products to shine.
