United States Chef
Andrew Floyd Chef Profile
Currently cooking at
Niman Ranch Featured Chef
CookEatShare Points
About me
I have been in love with cooking since age 7 when I prepared my first French dish, steak au poivre, while living in Morocco. I graduated from l’Academie de Cuisine’s 2 year professional program in Bethesda, Maryland in 1988. My formative professional work was at the Occidental Grill and McPhearson’s Grill in Washington D.C. In pursuit of my childhood dream I then interned in France with two of the world’s top restaurateurs, Georges Blanc and Michel Guerard. Deeply inspired by these French chefs, I returned to a cooking position at the Four Seasons Hotel in Georgetown. Lured by the natural beauty of Colorado, I moved to Crested Butte to work as Sous Chef at le Bosquet, a small fine dining French restaurant.
My next challenge came when I accepted a position in Boulder as a culinary instructor for Culinary School of the Rockies. I co-developed a world class 6 month professional program which included a one month externship in Provence. Thanks to my fluency in French, I set up an intimate network of French chefs, artisan producers, sommeliers and vintners. I created a mandatory internship in a French restaurant as part of the month-long externship, and moved the School to a fabulous cooking facility in a 12th century chateau, overlooking the Côtes du Rhône vineyards. As Director of Professional Programs I helped the culinary school achieve accreditation, which provided national credibility to the School’s professional programs.
My cooking style is simple yet elegant with an emphasis on using local, sustainable ingredients of the highest quality and allowing those products to shine.
Cooking Influences
Georges Blanc and Michel Guerard
Additional Services
Visit my blog at http://lambbeforethyme.wordpress.com.
Professional Experience
Cook Street School of Fine Cooking (menu)
Chef Instructor
2007 - present Denver, CO
Price: $20 or less
|
Four Seasons Hotel
Chef de Partie Garde Manger
1990 - 1990 CO
Price: $20 or less
|
Le Bosquet
Executive Sous Chef
1990 - 1996 Crested Butte, CO
Food: French
Vibe: Fine Dining Price: $50 or less |
Culinary School of the Rockies
Director of Professional Programs
1997 - 2007 Denver, CO
Price: $20 or less
|
Niman Ranch (menu)
Niman Ranch Chef
2000 - 2008 San Francisco, CA
Price: $50 or less
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Education Experience
l'Academie de Cuisine
1987 - 1988 |