Andrew Montroy is a food service professional with over 30 years experience in the food business.  He has experience in all facets of the industry, from the Ma and Pop corner restaurant to fine dining, and just about everything in between. His passion lies with creating great food and creating great relationships, not only with customers, but also employees and vendors. He has held positions in all areas of a restaurant and has also consulted. Most recently, he serves in the capacity of Executive Chef in one of the largest elderly healthcare facilities in northern New York. 

Highlights

• 30+ years in the food service industry

• 19+ years in food service management

In 1986, Andrew got his first job in a restaurant and hasn’t left the industry since. In 1991, He joined the United States Navy as a cook (at the time it was a Mess Management Specialist but has since changed to Culinary Specialist). During his time in the Navy, he served as the wardroom chef (serving officers) and as a the Captain’s cook. He has served many foreign dignitaries, admirals and even former senate majority leader Trent Lott. 

Andrew received his Nutrition Certification from the National Restaurant Association while taking an advanced culinary course at First Coast Technical Institute. He has also completed the Apprentice Program for cook in any industry by the Department of Labor.  He is also ServSafe Manager Certified. The majority of his learning has been in the restaurants serving under chefs and managers. 

His passion for food has never subsided over the years and he is a constant student of the industry. Often found with a culinary book in hand, he is always learning new aspects of the food business. He loves to teach and impart the knowledge that has been given to him over the years to the upcoming chefs and leaders in the food service industry.