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Andrew Bice Email & Phone Number
Director of Culinary and Executive Chef and Owner
at
Noble Bird Rotisserie
1 work email found
@ldvhospitality.com
LinkedIn matched
✓ Verified August 2026
4 data sources
Profile completeness 100%
Current company
Role
Director of Culinary and Executive Chef and Owner
Location
Irvine, California, United States
Company size
Who is Andrew Bice? Overview
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Quick answer
Andrew Bice is listed as Director of Culinary and Executive Chef and Owner at Noble Bird Rotisserie, a with 10 employees, based in Irvine, California, United States. AeroLeads shows a work email signal at ldvhospitality.com and a matched LinkedIn profile for Andrew Bice.
Andrew Bice previously worked as Director of Culinary & Executive Chef / Owner at Noble Bird Rotisserie and Culinary Director & Consulting Executive Chef at Freelance (Self Employed). Andrew Bice holds Associate Of Science (A.S.), Culinary Arts/Chef Training from Le Cordon Bleu College Of Culinary Arts.
Company email context
Email format at Noble Bird Rotisserie
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{first_initial}{last}@ldvhospitality.com
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Profile bio
About Andrew Bice
Executive Chef and Culinary Director with 22yrs experience in LA, Vegas, NY, Miami, and Atlantic City working with well-known restaurant groups and top chefs. Most recently, opened highly rated Noble Bird Rotisserie, voted “Best Chicken in Long Beach” in 2022 and 2023. Led multi-million-dollar operational processes with mindset focused on long-term growth and cost efficiencies for high-volume restaurants. Recognized for culinary expertise, innovation and creativity, and strong relationships with cross-functional teams and vendors.Total restaurants opened: 30+. Coached, trained, and hired teams of 100+ employees.
Listed skills include Food Cost, Excel, P&L, Menu Costing, and 30 others.
Current workplace
Andrew Bice's current company
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Noble Bird Rotisserie
11 roles · 23 years
Andrew Bice work experience
A career timeline built from the work history available for this profile.
Director Of Culinary & Executive Chef / Owner
Current- Part of core ownership team driving new-concept restaurant with vision of food transparency, allergy awareness, family-focused hospitality, and new product development across food and beverages- Oversaw opening from construction and hiring to designing full kitchen layout, kitchen operations, and contemporary seasonal menus for Brunch, Lunch, Dinner, Catering, and Events- Trained all staff for CA Allergy Certification using high-quality ingredients strictly free of dairy, peanuts, tree nuts, shellfish, fish; heavy patronage from world-renown SoCal Food Allergy Institute
Jul 2018 - Present
Culinary Director & Consulting Executive Chef
Clients: Noble Bird Rotisserie (Long Beach, CA), South Lake Brewing Company (South Lake Tahoe, NV), Hanna's Steakhouse (Rancho Santa Margarita, CA), Border Grill LAX (Los Angeles, CA)- Business development for restaurants and breweries, ranging from high-end fine dining to fast casual.- Strategic business operations and kitchen management expertise for new hospitality openings.- Provide menus, recipes, and management of inventory and cost controls.- Support with interviews, hiring, skills development, and team building.- Maintain strong network of vendor relationships across the U.S.
2016 - Dec 2023
Executive Chef, Mondrian Hotel & Ivory On Sunset Restaurant
- Oversaw full hotel and restaurant seasonal menus in accordance with Hakkasan Hospitality while partnering with SBE Hotel Group across all on-site events, marketing, and PR- Increased sales by 5% driving F&B revenues over $6 million through creative menu design and kitchen leadership improvements across in-room dining, restaurant, and poolside outlets
2017 - 2019
~2 yrs
Brand Manager & Director Of Culinary
- Provided strategic leadership with LAX/HMS Host Operations Management, including managing a collective bargaining agreement with the Culinary Union- Trained GMs, Chefs, Cooks on all standards of cooking and service ranging from recipe prep to inventory budgeting- New recommendations increased customer satisfaction and business revenue by 15%: improved signage, reconfiguration of kitchen operations, new process decreasing ticket times
2016 - 2017
~1 yr
Executive Chef
- Developed full restaurant menu, changing daily based on product seasonality while maintaining high food quality and a competitive annual food cost of 28%.- Built a team to challenge the norm, increasing Open Table ratings from 3.9 to 4.4 in just 1 year.- Managed multi-million dollar revenue budget across restaurant, food, and event sales categories.
2014 - 2016
~2 yrs
Director Of Culinary Development & Executive Chef, Shelborne & Revel Hotels
- Oversaw 14 cross-property restaurants, renovations, operations, and new concept openings:- Promoted to open 4 new concepts in Revel Hotel (Atlantic City) including American Cut Steakhouse (Chef Marc Forgione), Azure French seafood (Chef Alain Allegretti), Lugo Italian (Chef Paolo Dorigato), and high-end Italian coffee house.- Shelborne Beach Resort, Miami: Ran BOH operations opening 3 new restaurant concepts (Japanese sushi, American, and Mexican cuisine), revamped in-room dining, and created new special events and banquets menus.
2011 - 2014
~3 yrs
Chef De Cuisine, The Plaza Hotel
The Oak Room Nyc
- Chef de Cuisine, January 2010 - February 2011 (promotion)- Sous Chef, August 2009 - January 2010
2009 - 2011
~2 yrs
Executive Chef
- McKay's Restaurant in Radisson Hotel, June 2008 - July 2009 (promotion)- Upstairs Cafe, August 2007 - June 2008
2007 - 2009
~2 yrs
Cook/Entremetier
Daniel Boulud Brasserie @ The Wynn Hotel
2006 - 2007
~1 yr
Chef De Partie
Aqua Restaurant @ St. Regis Monarch Beach Resort
2004 - 2006
~2 yrs
1 education record
Andrew Bice education
-
Le Cordon Bleu College Of Culinary Arts
FAQ
Frequently asked questions about Andrew Bice
Quick answers generated from the profile data available on this page.
What company does Andrew Bice work for?
Andrew Bice works for Noble Bird Rotisserie.
What is Andrew Bice's role at Noble Bird Rotisserie?
Andrew Bice is listed as Director of Culinary and Executive Chef and Owner at Noble Bird Rotisserie.
What is Andrew Bice's email address?
AeroLeads has found 1 work email signal at @ldvhospitality.com for Andrew Bice at Noble Bird Rotisserie.
Where is Andrew Bice based?
Andrew Bice is based in Irvine, California, United States while working with Noble Bird Rotisserie.
What companies has Andrew Bice worked for?
Andrew Bice has worked for Noble Bird Rotisserie, Freelance (Self Employed), Hakkasan Group, Border Grill, and Napa Valley Grille, Tavistock Restaurants, Llc.
How can I contact Andrew Bice?
You can use AeroLeads to view verified contact signals for Andrew Bice at Noble Bird Rotisserie, including work email, phone, and LinkedIn data when available.
What schools did Andrew Bice attend?
Andrew Bice holds Associate Of Science (A.S.), Culinary Arts/Chef Training from Le Cordon Bleu College Of Culinary Arts.
What skills is Andrew Bice known for?
Andrew Bice is listed with skills including Food Cost, Excel, P&L, Menu Costing, Food Cost Analysis, Product Cost Analysis, Culinary Management, and Labor Control.
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