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 Andy has been in the restaurant business since the age of 16, when he was running a kitchen of five employees. In 1995, he started working as a line cook at the 75th Street Brewery. In 1997, he left to become the sous chef at the newly opened River Market Brewery and then returned to be the executive chef back at the 75th Street Brewery and moved to Japengo's to be the sous chef in 1999. The next year, Andy became the sous chef joining Ted Habiger at Cafe Allegro. Andy later became the chef de cuisine at the Mosaic Bistro and Wine Bar. The restaurant changed its name to the Blue Moose Bar and Grill and Andy redesigned the entire menu to fit with the new bar and grill concept. In 2003, Andy teamed up again with Ted Habiger, forming Seasons Catering which became the restaurant we know today as Room 39. |
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About | Menu | Recipes | Reservations | Events | Catering | Seasonal Food
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