Frederik Meijer Gardens & Sculpture Park
Andy Krause is an experienced culinary professional currently serving as the Executive Chef at Frederik Meijer Gardens & Sculpture Park since November 2012. Responsibilities include overseeing the café and catering operations, managing staffing and training, food production, menu development, and ensuring quality control and safety standards. Prior experience includes roles as a Sous Chef at Morrison Healthcare, where Andy managed PM foodservice operations, a Banquet Cook at The B.O.B., and a Garde Manger at Cascade Hills Country Club. Andy Krause's educational background includes studies at the Illinois Institute of Art from 2002 to 2005 and graduation from Lowell High School.
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Frederik Meijer Gardens & Sculpture Park
One of the world’s most significant botanic and sculpture experiences, Frederik Meijer Gardens & Sculpture Park serves more than 750,000 visitors annually. The 158-acre grounds feature Michigan’s largest tropical conservatory; one of the largest children’s gardens in the country; arid and Victorian gardens with bronze sculptures by Degas and Rodin; a carnivorous plant house; outdoor gardens; and a 1900-seat outdoor amphitheater, featuring an eclectic mix of world-renowned musicians every summer. The internationally acclaimed Sculpture Park features a permanent collection including works by Ai Weiwei, Kapoor, Rodin, Oldenburg, Moore, Bourgeois and Plensa, among others. Indoor galleries host changing sculpture exhibitions with recent exhibitions by Picasso, Degas, di Suvero, Borofsky, Calder and Dine.