Andrew Chiou Email and Phone Number

In my role as Chef De Cuisine at THE MATHER in Tysons Corner, Virginia, I was responsible for creating and executing monthly menus for 5 outlets based on resident and team member feedback. I also managed all back-of-house logistics, including scheduling, training, and purchasing. Through this role, I gained valuable insights into the unique natures of senior living communities and luxury residencies.

In my role as chef de cuisine at Love, Makoto I played a key role in creating systems for a new multi-concept company. I led the documentation and coordination of R&D for the team, ensuring a seamless and innovative culinary experience for our customers. Post opening, I oversaw multiple units, trained new chefs and cooks, and managed BOH purchases and inventory.

In my role as a Chef at Blagden Hospitality, I led the process of reopening Hei Hei Tiger in Tysons, VA, and assisted with launching multiple phases of Bar Ivy in Arlington, VA. Additionally, I played a key role in training at Tiger Fork in Washington, DC, showcasing my versatility and dedication to culinary excellence.

In my role as co-founder at Lucky Danger, I spearheaded the transformation of a pop-up response to the pandemic into a nationally recognized brand with multiple locations. As the executive chef, I developed an accelerated wok chef training program for inexperienced cooks, ensuring high-quality results. Additionally, I successfully managed forecasts and budgets to keep food costs within a 1% variance over 4 quarters, despite challenges such as extreme fluctuating cost of goods and evolving menus.

In my role as owner at Whistler, I led my team to curate intimate dining experiences for private clients, specializing in themed multi-course menus with specific dietary restrictions. Additionally, I provided valuable advice to restaurant owners on menu refinement, concept development, and operational efficiencies

As the Owner & Executive Chef at Momo Yakitori, I spearheaded the creation of a renowned culinary brand and restaurant in the Washington D.C. Metro Area. Leading a cohesive team, we prioritized delivering excellent service and unforgettable dining experiences. Overcoming various challenges, from relocation strategies to investment proposals, I ensured the success and growth of the business.

As the executive chef of I.L. Creations at the U.S. Department of State, I led the creation of corporate menus, guidelines, and administrative procedures to enhance operations at all contract locations within the company. I successfully revamped culinary programs to ensure contract renewal and piloted retail outlets for future implementation. Additionally, I supported and oversaw several other locations.

In my role as director of operations, I led the strategic development and operational management of multiple restaurant locations in Washington, DC. I oversaw the day-to-day operations of Dcity Smokehouse, Wicked Bloom Social Club, and Revive Events & Catering, focusing on enhancing customer experiences and driving business growth through innovative strategies and community outreach.