Today we’d like to introduce you to Andre Griffin Jr.
Hi Andre, please kick things off for us with an introduction to yourself and your story.
I started my culinary career at Penn State University obtaining a B.S degree in Hospitality Management. At first, I worked as a cook in the cafeteria while I was a banquet cook at the school’s four-diamond rated hotel until graduating. That’s where my curiosity of discovering new foods and learning new recipes grew into a passion. During summer breaks I worked as a galley cook on a charter cruise line. Upon graduating, I’ve worked at a few companies as a Food & Beverage Manager. I thought that was the career I wanted but it was making me miserable, yet alone being the only person of color in management. I wasn’t able to be creative and ultimately I was stressed out. I quit my last job to pursue my dream of becoming a chef and a business owner. I’ve been in business for myself for almost 3 years now.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Of course not! There’s no success without any struggle. One of the most important challenges I’ve faced and overcame was in the very beginning when I was trying to define my cooking style and how I want to be perceived as a chef. As an African American chef, it’s easy to box yourself in and only cook soul food because it’s that’s what we grew up consuming. I didn’t want to define myself to just a soul food chef. It was very challenging at first because I would sell food out of my apartment to get my out there and build a following. I wasn’t selling soul food. I wanted to be different and introduce people from my community to all the styles of cooking I’ve learned through my experience. And of course, there comes with a lot of hesitation from everyone due to their lack of exposure and experience of trying new foods.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am a traveling private chef that specializes in intimate dinners for couples and small groups. I curate the entire experience for my clients; from food and wine pairing, to music, décor and ambiance. I love connecting with each of my clients on a personal level.
I am most proud of the progress I made in the last two years. I really accomplished and check off a lot of my goals. In the midst of the pandemic, I managed to book clients that reside in or traveling to other states. So far I’ve traveled to clients in Miami, Las Vegas, New York, Los Angeles & Malibu. Sometimes I still can’t believe it. I feel like I’m still in the beginning stage of my culinary journey, you know?
I think what sets me apart from other chefs besides my food (lol), is my story and upbringing. All the things I’ve experienced in my life whether it’s good or bad, has influenced me as a chef. We all view food and perceive taste differently.
What are your plans for the future?
This year, the goals are bigger. My goal is to get booked internationally. I would love to travel to another country to cook for someone or a group of people. The type of chef I wish to become requires that. I just really want to take my skills and knowledge the next level. I am in the process of revamping the menus I offer for both couples and groups. Overall just elevating the private dining experience.
Contact Info:
- Email: EnchanteHospitality@gmail.com
- Website: EnchanteHospitality.com
- Instagram: @ChefDreYamz
Image Credits:
Davon Gaskins
