Andrew Wright

Andrew Wright has a diverse work experience in the culinary industry. Andrew currently holds the position of Senior Director of Restaurant Operations at The Inn at Little Washington Careers, a role they have been in since August 2022. Prior to this, Andrew served as the Director of Culinary Operations and Executive Sous Chef at the same establishment, demonstrating their growth within the organization. Before joining The Inn at Little Washington, Andrew worked at Kiawah Island Club as a Chef de Partie from May 2010 to October 2011. Andrew also gained valuable experience at Thomas Keller Restaurant Group as a Chef De Partie at The French Laundry from May 2008 to January 2010. Andrew's culinary journey started at Bistro 100 as a Prep Cook in April 2003 and they further expanded their skills at various other establishments including Sonoma Modern American, Magnolia Grill, and Reid's Fine Foods. Throughout their career, Andrew has held positions ranging from Line Cook to Sous Chef, demonstrating their expertise and commitment to the culinary profession.

Andrew Wright attended Charlotte Catholic High School from 2000 to 2004. After completing high school, they pursued further education at Johnson & Wales University from 2004 to 2008. During their time at the university, they earned a bachelor's degree in Food Service Management.