Like a lot of chefs, Andy is a hybrid, self-taught while cooking at home; chef-instructor-taught in 1997 at the Pennsylvania Culinary Academy. That combination served him well, helped him land a job as sous to exec chef, Michelle Gaw at Cleveland’s now-defunct Watermark, then later, as exec chef at Delmonico’s in Independence which is where Zack Bruell discovered him, liked what he saw and tasted, and hired him to open L’Albatros, Zack’s French bistro in University Circle, Cleveland. And when the time came to open Chinato, Zack, impressed with what Andy had accomplished at L’Albatros, was confident he could perform just as skillfully at Chinato. Now at his third Bruell Restaurant, Andy has proved himself worthy of the position at Cowell & Hubbard. Confidence confirmed.