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Andrew McLeod

Andrew McLeod

Chef

Andrew is an artist type personality. Inquisitive, obsessive, creative (sometimes) and eager to share these things with others. Early in life visual art was his path. His grandfather was a painter, his sister is a designer, his father and grandmother were in stage craft. In adolescence, music was his obsession, then ultimately food. There are certain parallels that all of these share. Chief among them is how much value is added when you’re able to share with others.

Andrew started cooking in Asheville at the Grove Park Inn and very soon afterward fell far down the rabbit hole. This is also where he met and befriended Ralph Lonow. He was fortunate enough to be a part of the opening team at Curaté with the wonderful Katie Button and Felix Meana.

From there he did his Internship through A.B. Tech at McCrady’s in Charleston with Sean Brock (Joyland, The Continental, Audrey:  Nashville TN) and Jerimiah Langhorne (The Dabney* : Washington DC). It was here, he saw what and who he wanted to grow to be. After graduation he moved to San Francisco to work at Saison**(Joshua Skenes). The fanaticism of Northern California produce and the importance of live fire cooking were pivotal lessons for him at that time, as were the rigorous standards of the Michelin system. From there he went to Quince*** (Michael Tusk) where he learned another level of product fanaticism and all about Italian sensibilities including fatto a mano pasta. After leaving California he ended up back with Sean Brock at Husk Nashville, primarily focusing on their butchery and charcuterie programs, bringing them to national acclaim. Additionally he helped open the expansions of the Husk Brand to Greenville SC and Savannah GA respectively .

After this Andrew traveled back to San Francisco to help open Angler* Skenes first restaurant after Saison, then Verjus, Tusk’s first restaurant opening since Cotogna in 2010.

At Avenue M, Andrew is focused on supporting local producers and creating a refined and approachable neighborhood restaurant. He’s excited to be putting down roots at home and giving back to the hospitality community that gave so much to him when he was starting out.

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