Andrew Bui’s Vietnamese-American upbringing is what first inspired him to be a Chef. His family prepared traditional Vietnamese specialties in their southern California home while his uncle, a US Veteran, trained him how to make American cuisine. Andrew cooked grilled cheese sandwiches and cheeseburgers by age 6. He was a natural.
While studying at the University of California in Riverside, his interest in food grew while working as a pizza maker. After graduation, he resumed his schooling at the Culinary Institute of America in Hyde Park, New York. During this time, Andrew landed a paid-externship at restaurant Daniel in New York City where he learned the fundamentals of French cuisine. Leaving the Big Apple, Andrew traveled and cooked at a series of high-end establishments then returned to the states. He spent time at the Catbird Seat, Nashville, and most recently on the opening team at SingleThread Farms, in Healdsburg.
Apart from cooking, Andrew enjoys eating cheeseburgers, fried chicken and playing basketball (why is this reading like a dating app? Sorry ladies, he’s taken). The basketball part might be a stretch for some of my chefs, but the rest holds true to the archetype without a doubt. Andrew Bui comes to us from Ben Speigel who cooked the Icelandic Holiday Dinner in December of 2017. Andrew is also bringing the legendary Danny Romo who Ben had as his sous for that winter feast. The family of brilliant culinary sorcerers is growing exponentially.