Andrew Grahame

Andrew Grahame has extensive work experience in the culinary industry. Andrew started their career as a Demi Chef de Partie at The Regency Park Hotel in 1998 and worked there for three years. Andrew then moved on to The Royal Oak as a Senior Chef De Partie before joining Millennium & Copthorne Hotels as a Sous Chef in 2004. In 2010, Andrew joined Grosvenor House, A JW Marriott Hotel as a Sous Chef and later transitioned to Jackson Gilmour as a Head Chef in 2012. In 2021, they worked as a Sous Chef at JW Marriott Grosvenor House London before becoming the Events Head Chef at The Hurlingham Club.

Andrew Grahame completed their education history with a NVQ level 2 in Food Preparation/Professional Cooking from Newbury College, attended from 1999 to 2001. Prior to that, they attended Kennet School from 1994 to 1999, where they obtained 9 GCSE's in English, Double Science, Maths, Geography, Business Studies, and French.