Andrews' food career began with the import and sale of specialty ingredients in the US working within the Zingerman's Community of businesses. At Zingemans he worked closely with a variety of producers in fine foods ranging from charcuterie, preserves, and farmhouse cheeses. That led him to life in the UK where he worked exclusively with British artisan cheesemakers at Neals Yard Dairy. He went on to attend the Ballymaloe Culinary School in County Cork, Ireland working with organic materials grown and raised on the farm. After time as a chef in traditional fine dining London restaurants, Andrew has spent the last several years focused on seasonally focused vegetarian and vegan cooking.