However, his desire to travel soon beckoned him to Honolulu, Hawaii, where he was immediately hired to work with another James Beard Award winner, Chef Alan Wong.
He was quickly trained on every station in the kitchen, holding high regard for the knowledge and skills he gained with Bartolotta restaurants. In 2007, Andrew moved back to Milwaukee to work for James Beard Award-winning Chef Adam Siegel at Bartolotta’s Lake Park Bistro. He enrolled in the Le Cordon Bleu program at The Cooking and Hospitality Institute of Chicago while working full-time at the Aria restaurant in the Fairmont hotel.
#THE RUMPUS ROOM PROFESSIONAL#
Eager to start his professional career after high school graduation, Andrew moved from Brookfield, Wisconsin to Chicago, Illinois. During his final years in high school, Andrew attended culinary classes at Waukesha County Technical College and perfected his knife skills at a local sushi restaurant. Andrew toured a culinary school at the age of 10 and landed his first kitchen job at 14 flipping burgers.Īndrew’s high school class trip took him to Paris, France, where he put his French language skills to the test while marveling at the Parisian cuisine. While growing up, he was fortunate to travel with his mother’s meeting and event planning company where he was exposed to a diverse array of cuisines and food operations. Executive Chef, The Rumpus Room - A Bartolotta GastropubĪndrew Koser’s aspirations to work in the food industry began at an early age.
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