Lazy Bear
Andrew Koehler is an experienced culinary professional with a solid background in various cooking roles. Currently serving as Chef di Partie at Lazy Bear since February 2021, Andrew previously worked as a Line Cook at Chez TJ from February 2013 to March 2023. Additional experience includes a position as Chef di Partie at Eight Tables by George Chen from November 2021 to September 2022, as well as roles as Line/Grill Cook at Bon Appetit and Line/Prep Cook at The RSVP44. Andrew started in the culinary field at Summit Pointe Golf Course as a Line/Banquet Prep Cook. Andrew holds an Associate of Arts degree in Culinary Arts from The Art Institute, earned between 2010 and 2012.
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Lazy Bear
We disrupt the typical fine dining model, with roots as an underground pop-up, and now with a two Michelin-starred menu. We create multi-sensory fine dining events that are one-of-a-kind experiences, culinary and otherwise. Fully immerse yourself in the quintessential San Francisco dinner party, and mingle with the passionate chefs who obsessively research and prepare products in-house for our hyper-seasonal menu. Lazy Bear is in part a performance. Each course begins with an introduction by a chef from the entirely open kitchen. Taking center stage in the dining room, chefs plate each dish right in front of you. Don’t be shy, visit the kitchen early and often, get to know us, talk about the how and delve into the why. Lazy Bear is a communal dining experience encouraging you to catch up with old friends and make new ones. The fine dining dinner party experience is available for private celebrations and corporate events. We hold two seatings a night, Tuesday through Saturday. Celebrate with us for one seating or throw one hell of a party with exclusive access for the night. Life’s too short for boring parties - for events a little out of left of field, say hello to events@lazybearsf.com