Chef de Cuisine
Andy Knudson hails from Texas y'all and graduated from the Culinary Institute of America in Hyde Park New York. He began his professional career at Restaurant Daniel which brought him to Las Vegas where he opened Wynn Las Vegas, and then went on to work for three-star Michelin famed chef Guy Savoy. After several years of learning and gaining experience throughout the kitchen at Restaurant Guy Savoy he then landed in Aspen at the world famous Little Nell. In the beginning of 2015 Andy shifted gears from the snow-capped Colorado Rocky Mountains to the crystal blue waters of the Bahamas and went to work for chef Bobby Flay at the world famous Atlantis Resort on Paradise Island which led to a move to New York City to work at Bobby’s Bar Americain. In the beginning of 2016, Andy joined the team at Restaurant Marc Forgione as Chef de Cuisine.