Andrew Hurd

Executive Chef

"Official" BIO...

Andrew Hurd – Owner/Executive Chef

Since the age of 14, Andrew has worked his way through the kitchen as dishwasher, line cook to Executive Chef in some of the finest Restaurants and Country Clubs in the Capital District including the Glen Sanders Mansion and the beautiful Hall of Springs in Saratoga hosting thousands of people each year. From special events to stylish weddings, Andrew is well versed in the art of hospitality.

He grew his skills while in the Culinary Arts program at Schenectady Community College. In these “younger” years, his goal was to gain as much diverse experience as possible while having the security of working for structured companies such as Marriott International, Hilton International, Sheraton Hotels, Mazzone Hospitality and the prestigious Robbins Wolfe Catering in New York City. This awarded Andy the opportunity to experience working in a number of large hotels, fast paced restaurants and large multi-venue catering facilities from Marco Island Florida to Nashua, NH. It was within these companies he found his PASSION and culinary expertise.

His journey has also given him the opportunity to share his skills while volunteering with several Not-For-Profit organizations in the community including the American Cancer Society HopeClub of the Capital Region where he taught nutritional hands-on cooking classes. He finds that by enriching the lives of others, he enriches his own.

He is a committed professional with over 30 years experience in the hospitality field, 20 of which as an Executive Chef. He is a proficient and a fully engaged culinarian whose diverse cooking talents of a multitude of cuisines and modern cooking techniques has led him here.

He loves to create and food has inspired him to share his own creative menu to provide his guests with a memorable experience.