With 10 years of experience, Chef Andrew began his culinary journey in High School in Southern California. His passion for food stemmed at a young age from his Chinese and Filipino cultural background. Learning traditional dishes from multiple family members created the foundation which he often draws upon. 

While attending UC Irvine he began his career as a professional cook starting at Britta's Cafe, a local institution. He then joined the St. Regis Monarch Beach as a line cook. While there he worked through the ranks and learned from multiple chefs and associates from around the world. After a few short years, he moved upstairs to the fine dining restaurant of Michael Mina's Stonehill Tavern. This is where Andrew honed in on various techniques.

In 2016 Andrew moved to Kauai, Hawaii to join the team at the St. Regis Princeville (Now One Hotel Hanalei Bay). While working through multiple positions, his effort and drive gained notice and earned him a promotion to Sous Chef. Within that position, he was immersed in hotel operations extending from running multiple outlets, events and banquets. 

In 2020 Andrew became a family man and moved his talents to the private service. 

Chef Andrew has an immense passion for the local farmer's market. He loves to create delicious dishes using the finest and freshest ingredients of the moment. He also enjoys time outside surfing and exploring the island with his family.