Andrew began his culinary career as Commis Chef at Digby Pines Resort, Nova Scotia. He then held progressive culinary positions including Demi Chef de Partie, Zurich Hilton International, Switzerland, Banquet Chef, Toronto Hilton International, Chef de Partie and Banquet Chef, Westin Casuarina Resort, Grand Cayman. Andrew also held Executive Chef positions at Inn on the Lake, Waverly in 1999 and LeBistro Café, Halifax in 2000. In 2001, Andrew joined Fairmont Hotel and Resorts as Restaurant Chef, The Fairmont Southampton Bermuda until 2002, when he was promoted to Executive Sous Chef, The Fairmont Hamilton Princess Bermuda. In 2006, Andrew moved to San Francisco and was appointed as Executive Sous Chef, The Fairmont San Francisco. In 2008 Andrew was promoted to Executive Chef with The Fairmont Hotel Macdonald. In 2013, Andrew joined the Renaissance Edmonton International Airport Hotel as Executive Chef.
Andrew graduated from the Culinary Institute of Canada in Prince Edward Island in 1992 and has been involved in numerous competitions in the Grand Cayman as a member of the National Cayman Islands Culinary Team and Puerto Rico.