Andrew Chelley

Andrew Chelley has a diverse work experience in the culinary industry. Andrew began their career as a DEMI CHEF DE PARTIE at Andrew Hugo's in 2004. Andrew then worked as a CHEF DE PARTIE at Sonny's Kitchen from 2004 to 2006. Following this, they worked as a SENIOR CHEF DE PARTIE at Harvey Nichols from 2006 to 2007, and as a JUNIOR SOUS CHEF at D&D London from 2007 to 2009.

In 2009, Andrew took on the role of SOUS CHEF at Kitchen W8, where they worked until 2014. During this time, they also worked as a DEMI CHEF DE PARTIE at L'ATELIER DE ROBUCHON for a brief period.

In 2014, Andrew became the HEAD CHEF at La Petite Maison Restaurants, where they oversaw the opening of the restaurant in Istanbul. Andrew stayed in this role until 2015, during which they developed menu changes and built sustainable business relationships.

Afterwards, Andrew joined D&D London as a HEAD CHEF at Bluebird Restaurant in Chelsea. Andrew ran a high-quality restaurant with a team of 26 and managed the kitchen during the re-launch in 2016. Andrew also oversaw private dining rooms, bar, and events, while maintaining control of the budget and stock take.

From 2017 to 2019, Andrew worked as the HEAD CHEF at Sonny's Kitchen, a high-quality neighborhood restaurant in Barnes. Andrew achieved consistent high-quality produce and menus while managing a strict budget. Andrew also oversaw the delicatessen and food shop next to the restaurant.

Most recently, Andrew worked as the Research and Development Manager at Pots & Co Ltd starting in 2019.

Andrew Chelley attended Emanuel School from 1992 to 1999 where they completed their A Levels and GCSEs. Following that, they studied at Westminster College from 1999 to 2002, earning NVQ Level 1, 2, and 3 in Hospitality and Catering.