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Andrew was born & raised in Calgary, Alberta and has always had a passion for interesting and high-quality food.
His career in the kitchen began over 15 years ago where he became fascinated by ingredients and preparation
styles. He is continually inspired to create dishes that are unique & challenging.
Andrew learned the ropes under some great chefs, with experiences ranging from Sous Chef with the
Red Door Bistro, and Vintage Chophouse & Blink, to Executive Chef at Julliard. During this time his own special style
evolved and creative technique and artfully plating dishes became his natural niche.