Andrew Kirschner Bio

Photo by: brad swonetz ©brad swonetz photography

brad swonetz, brad swonetz photography

Eliminated Week One

Andrew Kirschner, a native Southern Californian, began cooking at 15. In 1994, after graduating from the University of Colorado, the avid snowboarder moved to Aspen, Colo., securing cooking positions at two popular establishments: Ajax Tavern and Krabloonik. He later moved to San Francisco to attend the California Culinary Academy (CCA) while working at Arnold Wong's acclaimed restaurant, Eos. Wong became Andrew's mentor and influenced the young chef in his use of Asian ingredients and design of inventive, multicultural dishes.

After graduating from CCA in 1996, Andrew moved back to Southern California. Between 1997 and 2006 he worked with chefs Joe Miller, Ben Ford, Govind Armstrong and Suzanne Goin. Andrew has been the executive chef at Wilshire Restaurant since 2007.

Andrew's facile technique, culinary exploration of Southeast Asia and contemporary style have influenced his "new urban" cuisine, which is defined by the exceptional multicultural influences surrounding an Angeleno lifestyle. His ability to showcase quality ingredients and letting them speak for themselves produces stunning results. Andrew is charismatic, charming and energetic. While working, he's intense and focused, yet his playfulness and humor encourage an atmosphere of camaraderie in the kitchen.

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A three-time James Beard Award-winning TV personality, chef, writer and teacher, Andrew Zimmern is universally regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator, executive producer and host of the Bizarre Foods franchise on Travel Channel, Andrew has explored cultures in more than 170 countries. Motivated by his experiences over the years, Andrew has built a multifaceted empire that shines the spotlight on impactful ways to think about, create and live with food. He is the founder of two multimedia production companies, Food Works and Intuitive Content. Andrew Zimmern's Canteen, a fast-casual concept he launched in 2012, reflects his fascination with food history from around the world. Andrew has released three books: The Bizarre Truth, Andrew Zimmern's Bizarre World of Food and Andrew Zimmern's Field Guide to Exceptionally Weird, Wild & Wonderful Foods.
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