Chef Andrew Thompson

Originally from the United Kingdom, Andy trained at City & Guilds culinary program and then progressed through some of the top kitchens in Europe and the USA working as the right hand to some of our generation’s top chefs…Marco Pierre White, Charlie Palmer and Phillip Howard. Andy’s experience entails several years in the early to mid 90s in Manhattan, NY, where he spent time gaining valuable experience at two progressive American Charlie Palmer restaurants. Andy spent one year at Aureole as a Sous Chef before being promoted to chef at the then newly created Lenox Room. It was after two years at the Lenox Room that Andy returned to England. In 1997 Andy was the Executive Head Chef at the Michelin-starred L’Escargot Restaurant where he created French-styled cuisine in this upscale London establishment. In 2001 Andy opened his first restaurant, The Clerkenwell Dining Room, a fine dining establishment featuring Modern European cuisine and established a name for himself as an acclaimed chef. With the great success of his first dining establishment, Andy soon opened his second restaurant, The Chancery, a small intimate establishment, in 2004

Related Topics: