MEET THE

CHEF

CHEF ANDREW TSANG

Biography

Born October 23rd 1975, as a Miami Native Andrew was exposed to  many cultures that settled in South Florida. While attending Miami Killian Senior High, Andrew sailed charters to the Bahamas as a summer job. During these charters he would cook for the guests and this is where and when the passion for cooking  began to set in. After graduating in 1994 at the top of his class Andrew enrolled in Johnson and Wales University where he studied Culinary Arts and earned his Associates in Science graduating in 1997. Andrew then furthered his education by majoring in Hotel & Restaurant Management at Florida International University earning his Bachelor of Science degree graduating 1999. While going to college Andrew apprenticed under some of Miami's best chefs such as, Jonathan Eismann (Pacific Time), Robin Haas (Baleen) and Norman Van Aken (Normans). In 2001 Andrew became the Jose Cuervo Chef of the Year. In 2002 Food & Wine released Chef Andrew Tsang as one of America's Top 100 chefs. He then decided to move further south to The Beautiful Florida Keys. Then Andrew assumed the role of Executive Chef of Pierre's and Morada Bay earning Best Restaurant in South Florida for 2004 and 2005 from the prestigious Zagat. Humbling himself, Chef Andrew did yet another apprenticeship under the renowned Charlie Trotter (Trotter's) in 2006. In 2008 Andrew earned his CEC as a certified executive chef at the Ft. Lauderdale Art Institute. As a local chef, Chef Andrew Tsang  has won numerous awards like Best in Show for The Chamber of Commerce Cook-Off 2012, 2013, 2014, and 2015.  He can also be seen demonstrating his skills on television cooking shows like Celebrity Chefs and  Fishing & Cooking  South Florida; as well as on the Food Network's Cutthroat Kitchen & FYI Network's Man Vs. Child. Andrew's latest venture is bringing  his award winning cuisine to South Florida as The Florida Keys' top caterer through Chef Drew's Island Catering, LLC.

 

" I love every single aspect of this Industry and I hope it shows in everything I do"

 

Chef Andrew Tsang CEC

 

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