Andrew D’Ambrosi
Chef · Restaurateur · Culinary Director · Food Enthusiast
About
Food with character.
Kitchens built to last.
From Miami and New York to France, the Netherlands and London, I’ve spent more than two decades building restaurants and leading kitchens across cultures and cuisines—including appearing as a top-ten finalist on Bravo’s Top Chef.
My work begins with flavour and extends through the whole operation: the idea, the menu, the team, the systems and the energy of service. I build places people remember—and kitchens capable of delivering them consistently.
Featured in
Selected career
Across cities,
cultures & cuisines.
Recognition · UK & New York
Top 25 in the UK
D’Ambrosi Fine Foods was named among The Times’ Top 25 Places to Eat in the UK.
Bergen Hill
Brooklyn raw-bar cooking recognised by The New York Times.
A Cotswolds cult shop
“Our little slice of America in the Cotswolds” profiled Andrew and the shop.
A critical darling
Critics singled out Andrew’s mushroom dishes and precise vegetable cooking at Avant Garden.
As Featured In
