"I'm just someone who likes cooking and for whom sharing food is a form of expression."

- Maya Angelou
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Chef Andre Brown may have received his professional culinary training at the Baltimore International Culinary College (BICC) but the culinary seed was planted early on as he sat and watched his Grandmothers Evelyn and Luddie work their magic in the kitchen.  Their love of food and serving family is what inspired him to pursue a career in the food industry.  He just loves how food makes people feel.  

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As a student, he worked at Restaurant 2110 under Chef Benny Gordon, where he learned how to translate the classical training he was receiving into skills conducive to the fast-paced environment found in most kitchens.  Andre graduated from BICC in 1995 with an AA degree in Professional Cooking.

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Andre's career path has included such diverse experiences such working at Martins West, where large scale food preparation was paramount and project management for the the federal government, where he has honed the art of quality customer service.