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.

FN Dish: Chef Kirschner’s Parting Words
Inside Chef Kirschner’s Journal

More from:

The Next Iron Chef

Latest Stories