Andrew Whitcomb , Executive Chef

Andrew Whitcomb is the Executive Chef for Andrews and the inspiration behind the name. As executive chef, Andy is responsible for creating and testing new recipes and preparing the finest quality food for all catering events, as well as creating sample dishes for client tastings and presentations. His unique, eclectic culinary creations are enjoyed at events ranging from intimate gatherings to elegant banquets for thousands of guests. Andy is an executive shareholder and has been with Whitsons almost since the Company's inception. During the past seventeen years, he has played a key role in dramatically increasing clientele for Andrews through his mastery of the culinary arts. Andy has had the privilege of serving such distinguished guests as former President and First Lady Bill and Hillary Clinton, Harrison Ford, Martin Scorcese, Bette Midler and other celebrities, at well-known venues such as Lincoln Center in Manhattan, Kaufman Astoria movie studios and the Vanderbilt estate on Long Island. Andy's culinary education includes courses taken at Le Cordon Bleu in Paris, as well as an A.S. in Culinary Arts from Schenectady County College. Andy has received a number of awards and kudos in recognition of his extraordinary culinary talents. In fact, he and his culinary team took two medals in a recent “Evening of Good Taste” Culinary Competition, including “Best of Show” Silver Medal and Second Place in “Overall Presentation. Andy is also an active member of the Long Island chapter of the American Culinary Federation.

Jaycek Dub , Sous Chef

Jack Dub is Andrews' Sous Chef and works diligently to ensure that each event is executed flawlessly with a menu that has been customized to suit the individual tastes of our client. Jack is adept at planning menus for anywhere from several guests to largescale events for hundreds or even thousands of people. His versatility enables him to equally serve the discriminating tastes of socialites and respected businesspeople, as well as delighting the taste preferences of children at birthday parties, picnics and family reunions. His background as a chef for a large conference center, coupled with his experience at Andrews, has exposed him to a wide range of cuisine styles. Jack also holds a degree in restaurant and hotel management from Nassau Community College .

Kellyann Friend, FMP , Vice President Operations

Kelly has been with Whitsons for over fifteen years and is an integral part of Whitsons' senior executive team. As the founder of Andrews, Kelly remains actively involved in our catering operations and serves as a direct link to Whitsons, our parent organization. Kelly also works closely with the rest of the executive team in developing and implementing new concepts, products and marketing and merchandising programs. Kelly earned a Bachelor of Arts in Psychology and Education from Southampton College and an Associate degree in hotel/restaurant management from New York Institute of Technology. She has also earned her FMP (Food Management Professional) certification, the highest level of educational achievement in the industry. She is ServSafe certified by the Educational Foundation of the National Restaurant Association. Kelly also received a professional catering certificate from Le Cordon Bleu in Paris, France. Her accomplishments include: Named one of Nation's Restaurant News' Top 20 Future Power Players in OnSite Foodservice, 2003, Sapphire Award for ten years of service, Whitsons' Night of the Stars Awards banquet, 1999, Three awards for time, energy and effort from the Association For the Help of Retarded Children, Motivational Award, Whitsons' Night of the Stars Awards Banquet, 1996, Award from the U.S. Marine Corp. recognizing her efforts for organizing 50 sites for Toys For Tots.