Vintage Chophouse Executive Chef Andrew Stevens has worked his way up through the ranks of Canada's top kitchens and has firmly planted himself among Canada's elite ~ achieving the highest restaurant rating - of Five Diamonds - from AAA/CAA at the age of 25.
Now in his early thirties, Chef Andrew has begun building a name for himself in Eastern Canada, taking a New Brunswick restaurant to the level of Four Diamonds in a matter of a couple of months. He continually worked with local suppliers and producers to help put New Brunswick on the culinary map.
Andrew's cooking philosophy is straightforward and to the point. "Elegant Simplicity". He believes that there is no substitute for quality products treated with respect and prepared appropriately. With a range of talents from casual to fine dining, modern Canadian to Classic European, Andrew can create a wonderful meal for anyone
