Andrew Ellis, a local native, grew up watching his dad and uncle cooking large batches of camp stew with friends and hosting fish fries for family gatherings, which is where his love for food and community began.
From 2010 to 2012, Andrew attended the Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia, and began an internship at SpringHouse in 2011 under the leadership of Chef Rob McDaniel. During this time, he discovered a passion for seasonal local cuisine. In time, he accepted the position as Sous Chef under McDaniel, learning the finer details of running a restaurant.
In 2018, he accepted a position as a Kitchen Manager at Kowaliga Restaurant, where he learned more about the high-volume restaurant industry, along with new management skills while working with Stacey Jones.
Andrew rejoined the SpringHouse team in November 2020 with the intention to rekindle and grow his passion for local cuisine alongside Chef Pete.
Andrew Ellis, a local native, grew up watching his dad and uncle cooking large batches of camp stew with friends and hosting fish fries for family gatherings, which is where his love for food and community began.
From 2010 to 2012, Andrew attended the Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia, and began an internship at SpringHouse in 2011 under the leadership of Chef Rob McDaniel. During this time, he discovered a passion for seasonal local cuisine. In time, he accepted the position as Sous Chef under McDaniel, learning the finer details of running a restaurant. In 2018, he accepted a position as a Kitchen Manager at Kowaliga Restaurant, where he learned more about the high-volume restaurant industry, along with new management skills while working with Stacey Jones.
Andrew rejoined the SpringHouse team in November 2020 with the intention to rekindle and grow his passion for local cuisine alongside Chef Pete.
