Trained at The Culinary Institute of America (C.I.A.) in Hyde Park, New York, Chef Andrew built on his instinctive understanding of superior cuisine.
Upon graduation, Andrew became an assistant fellow instructor in the Seafood Teaching kitchen and continued on to be a part of the United States Culinary Olympic Team in 1984 & 1988 as a sous chef.
Wilkinson then began gaining extensive international culinary experience. After graduating from the CIA, he worked at the 3-star Kur Hotel Traube Tonbach in the Black Forest of Germany. He returned to the U.S. to be the Chef at Aurora in New York City and after three years was recruited to open a restaurant in Fukuoka, Japan.
Andrew returned to New York City where he became the Executive Chef of the illustrious Rainbow Room on the 65th floor of Rockefeller Center Plaza in Manhattan.
From there, he settled in Boston with his family as Chef Partner of Skipjack’s Seafood Restaurant Group prior to joining North Coast Seafoods in 2013.
Wilkinson is constantly seeking innovative ways to utilize lesser-known, sustainable, and healthy fish choices suitable for a balanced diet.
In 2016, Andrew spearheaded the “Real Food for Healthier Kids” K-12 Program, North Coast’s commitment to providing all school children the health benefits of adding seafood to their weekly diet.
Since the launch of this program, North Coast has sourced well over two million pounds of responsibly caught, local seafood and delivered it to kids across New England, leading with the “Fish IN Chips” product – local Acadian redfish coated in Cape Cod low-fat kettle chips.
In his newest mission, Andrew has returned to his roots in his home state of Maine, developing innovative plant-based items (like Kelp Meatballs, Sliders, and Pasta) using the “miracle ingredient” of Sugar Kelp
The most important things in Andrew's life – family and cooking – have always intersected.
05-Feb-2024Culinary StageCulinary Demo - Andrew Wilkinson