Andrew started his beverage career in 2004, shaking Roadhouse Teas as a Bartender at Logan’s Roadhouse. In 2007, Andrew got a great opportunity to work at Emeril’s Tchoup Chop to expand his restaurant knowledge and beverage skills. There, Andrew worked his way through the ranks of Busser all the way to the Beverage Manager position. During this time at Tchoup Chop, Andrew successfully created, trained and implemented the restaurants first in-depth sake and craft beer programs that involved specializing in local microbreweries and award-winning sake.
In 2013, Andrew was recruited by Romacorp to lead their Concept Development Team. There, Andrew was responsible for the new TR Fire Grill Concept’s beverage creative, training, implementation, and management. During his time at Romacorp, he tripled the company’s average beverage mix, all while lowering costs and increasing guest satisfaction. Due to his success locally, Andrew was asked to re-create existing training programs and lead the Romacorp opening team and opened new restaurants across the country and abroad.
It is Andrew’s infectious passion for teaching, learning, developing and enjoying great cocktails that lead him to complete the Certified Level from the Court of Master Sommeliers and graduate with a LEVEL THREE CERTIFICATION from the reputable Wine Spirit Education Trust.