Andy Minney, Chef de Cuisine, Bern’s Steak House

Inspired by his grandfather, a World War II cook, who owned a farm where he raised & cured his own food - from animal to vegetable, Andy always wanted to be a chef.  

It was this exposure to understanding exactly where food comes from – garden or farm to table - that led this now 36 year old, to culinary school at Johnson & Wales in Charleston, South Carolina.  While he has worked in a variety of different restaurants throughout the Southeast, Andy and co- Chef de Cuisine Habteab Hamde, now are tantalizing guests nightly at Bern’s.  Even though he loves the upscale cuisine at the Steak House, Andy’s favorite food to cook is casual – for friends and family.

“I love doing food tastings with friends, just grilling out, but adding a twist here and there to get a brand new flavor or texture,” he says.  And while he admires celebrity chefs like Bob Wagner & Thomas Keller, he doesn’t try to emulate their culinary methods so that he can continue to develop his own original style.