After leaving Weymouth Technical College at the age of eighteen, Andy worked with a small family-run business for eighteen months until leaving to work at the Lygon Arms, Broadway – this was the Savoy’s country house hotel, which had four red stars and a blue-ribbon award, as well as being regarded as one of the leading hotels in the world. After eighteen months to the new kitchens of the Lanesborough Hotel under the direction of Paul Gaylor and his team. Within a year, he had been promoted to Demi Chef de Partié and the hotel had been awarded Hotel of The Year, Best European Hotel and second place in Best Hotel in the World.
At the end of 1993, Andy was tempted away to the two Egon Roney starred Mirabelle to work under Michael Croft, where he stayed for twelve months.
He then started at The Canteen at Chelsea Harbour under Marco Pierre White and his one Michelin Star brigade to be promoted after twelve months to the position of Junior Sous Chef. When Marco left The Canteen, Andy decided to travel to Australia for a year where he worked with Trevelyan Bale at the Hotel Nikko at Darling Harbour.
On this return to the UK, he was again approached by Marco Pierre White’s kitchen to help with the running of Quo Vadis in Soho where he was appointed Sous Chef. He held this position until 1997 when it was awarded its first Michelin Star.
After a short spell in St. Lucia, Andy returned to Australia as a resident where he was approached by Michael Moore and Trevelyan Bale for the relaunch of the Bennelong Restaurant at Sydney Opera House as Head Chef.
Andy left Bennelong in February 2000 after fifteen months to start his own venture at “Bonne Femme”, receiving Sydney Morning Herald Chef Hat, two years running, along with other prestigious awards.
He returned to the UK in May 2002 again being approached by Marco Pierre Whites Executive Chef Tim Payne to become Head Chef at the Criterion Grill in Piccadilly Circus, a role which he enjoyed for the next two years.
In June 2004, Andy accepted the position of Executive Head Chef with the Moshi-Moshi restaurant group which he held until August 2005, until he moved to Dublin.
At the beginning of August Andy and Jean Christophe Novelli where introduced, and in September 2005 Andy took up the position of Executive Head Chef of the La Stampa group on Dublin’s Dawson St, working alongside Jean Christophe on the project, unfortunately after only seven months the partnership between the group and Novelli was dissolved.
In May 2006 Andy was approached by Oliver Dunn to be involved and help re-launch Bon Appétit and its Bistro Cafe Bon which was planned to open in the August in the meantime Andy Helped a couple of friends open there first bistro Wily Lily’s in Rathmines. After a short delay Bon appétit opened in October 2006, and was awarded there first Michelin Star in January 2008.
In April 2007 while still at bon Appétit Andy was asked by Alan Beshoff to help Set up his new Restaurant Ivans in Howth which he did on a consultancy bases and in May 2008 it was awarded Jacobs Creek Best New Restaurant in Ireland.
At the end of 2011 Andrew left bon Appétit and joined the team at Chapter One in January 2012 as head chef, which he did for the next 3 years, retaining the restaurant’s Michelin Star, and had a large input into the ‘Chapter One’ book, which was subsequently nominated for the Gourmand World Cookbook Award 2014.
In November 2015 Andrew left Ireland with his fiancée and returned to the Caribbean, Barbados to take up the position of Executive Head Chef at 13°/59° at Port Ferdinand.
In the winter of 2016 Andrew left Barbados and returned to Ireland with his new family, set up home in Northern Ireland.
Early in 2017, Andy and his wife set up Hara, a seasonal restaurant in the Village of Royal Hillsborough Co. Down.
Winning numerous awards including, best new comer 2018 and recommended in the Michelan guide from 2018 until 2022, as well as Bridgestone top 100 best restaurants in Ireland.
In the summer of 2022 they remodelled Hara into Hara at Home and Andy joined the Galgorm group as Head Chef at The Old Inn, Crawfordsburn in 2023, being promoted in January 2025 to Executive Head Chef.
