Andrew is originally from the small town of Mechanicsburg, Pennsylvania. Andrew’s passion for cooking transformed into a career after he received his associate’s degree in Culinary Arts from Pennsylvania Culinary and a bachelor’s in Finance from Bloomsburg University. Following graduation, Andrew remained in Pittsburgh to work for Oakmont Country Club as a Line Cook. In 2001, Andrew joined ClubCorp by taking a position in Atlanta at Buckhead Club. In the eight years he was at Buckhead, he moved up the culinary ladder from Line Cook to Sous Chef and eventually to Executive Sous Chef. In 2009, Andrew was offered the Executive Chef position at Devils Ridge Golf Club. He has made his home in Fuquay Varina, North Carolina, with his wife and two children, and he continues to push the culinary envelope of the Member’s taste buds here in Holly Springs.