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Andrew Ashmore

Andrew Ashmore

Associate Partner and Beatrix Corporate Chef

Andrew was born and raised in Grand Rapids, MI and at age 17,  he got his first job at a mom & pop Italian restaurant washing dishes. His love for the industry grew from there as he continued to work in various positions including a Prep Cook tossing pizza dough to a Line Cook preparing the dishes. To increase his skill set and pursue his newfound passion, Andrew attended culinary school in Grand Rapids, graduating in 2007 with an associate’s degree in Culinary Arts and Culinary Management. To begin his career in the culinary world, Andrew moved to  Las Vegas to be the Executive Chef at Michael Mina Group. Two years later, he joined Fox Restaurant Concepts as the Brand Chef where he would go on to oversee the opening of a handful of restaurants in Arizona over the next six years. 

In 2015, Andrew returned to the Midwest to raise his son closer to family. The ever-evolving restaurant scene brought him to Chicago, where he became the Director of Culinary Operations at Roti Modern Mediterranean. He then went on to join White Lodging as the Corporate Research and Development Chef, where he was responsible for the culinary innovation of new and existing concepts nationwide.

Seeking an opportunity to return to the kitchen and the service side of the industry, Andrew joined Lettuce Entertain You in 2019, was the Beatrix Corporate Chef and is most recently an Associate Partner overseeing Antico Posto, all five Beatrix locations and L. Woods Tap & Pine Lodge. His favorite part of the job is collaborating with the Chef Partners to create new dishes and training the teams on execution.

In his free time, Andrew loves to spend time with his wife and son by riding bikes, running out for donuts, and picking vegetables in the neighborhood garden. Andrew also enjoys going out to eat, trying new restaurants, and of course, cooking at home for his family.

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