Andrew Willis was born in Canada and raised in South Louisiana. His involvement in the culinary world started early with apprenticeships in the old neighborhood of the Garden District in New Orleans. His passion of food then led him to Le Cordon Bleu in Ottawa where he learned traditional French cooking. Following his graduation Andrew was invited to Arc the Hotel by then Executive Chef, Jason Duffy. He quickly became sous chef while acquiring knowledge of local cuisine. Andrew is excited about his focus on elevated farm to table comfort food combined with French and creole undertones.