Chef Andrew Whitney was born in Dallas Texas, but spent most of his life in Middle Tennessee. He began as a dishwasher at the age of 15, and worked his way around various areas of the kitchen. “I don’t think I ever had that ‘moment’ where it hit me. I just fell in love with cooking at a young age, so I did everything possible to find success in the industry.” Andrew believes his passion for success and hard work comes from his father. “He was a career driven man. He worked his way from a construction worker framing houses, to becoming the Vice President of the largest home building company in Middle Tennessee. He accomplished all of this by working hard and being self-motivated. I know that is where I get my drive from.”
Andrew went on to accomplish his career goals by receiving his Chef’s training at the Le Cordon Bleu in Atlanta, Georgia. Whitney was the Executive Chef for a local Nashville food truck turned Brick and Mortar, Riff’s Fine Street Food, before joining the M Street Family. He spent three years as the Executive Chef of the award winning Asian fusion restaurant, Virago before moving into his current role. As the Associate Director of Culinary Operations, Andrew focuses on menu innovation and ongoing development of our culinary leadership team.