Andrew Saba

Andrew Saba has over 30 years of experience in the food and beverage industry. Andrew has held various positions, starting as an Executive Sous Chef at Trusthouse Forte Hotels' Rusacks Hotel in 1989. Andrew then worked as an Executive Sous Chef at The Watergate Hotel before becoming an Executive Chef at Marcels Restaurant. Saba later became the Executive Chef and Food and Beverage Director at Tabard Inn and then served as the Executive Chef and Food and Beverage Director at The Jefferson, a Loews Hotel. Andrew further expanded their career as the Director of Food and Beverage at Loews Annapolis Hotel and the Director of Food and Beverage at Mason Inn Hotel and Conference Center. Saba's work experience also includes roles as a Key Management member at an unnamed company, a General Manager at multiple food and beverage units, a Regional Director, and the Director of Operations for Restaurant Associates. Currently, they serve as the Director of Client Relations at the company. Throughout their career, Saba has had extensive responsibilities, including menu development, budget oversight, staff supervision, and strategic planning.

Andrew Saba obtained a Culinary Bachelors degree in Culinary Arts from Leicester University.