Andy is Executive Chef at Lenox Hill Hospital, in the Northwell Health network.

He has over 28 years of experience, including foundational years working with renowned chefs Raymond Blanc and Daniel Boulud in both his native England and his adopted home of New York.

His signature style of cooking developed while he was the executive chef of the health-focused, Michelin-starred restaurant Rouge Tomate; combining a nutritional and seasonal approach to food with the creativity and techniques of fine dining. This passion for health and nutrition continues outside the kitchen, where Andy enjoys cycling, hiking and gardening.