Main content starts here, tab to start navigating

Andrew Whitney

Executive Chef

Growing up in Mahtomedi, Minnesota, Andrew Whitney’s first memory of food stems from his grandmothers’ gardens, helping them to weed and hand pick the vegetables.  Andrew was instilled with a taste for good food with both parents cooking in the kitchen, his uncle working as a professional chef, and his grandfather having cooked in the U.S. Army.  He began working in restaurants as a dishwasher at 14, and continued to work with other chefs throughout Minnesota where he learned drive, ambition, speed, recipes, and the necessary amount of attitude you need in the kitchen.

A Graduate of the Art Institute of Minnesota culinary program, Andrew moved to New York City in February of 2004. Prior to joining the dell’anima team in January 2009, he cooked at Whole Foods Union Square and Bar Milano. Now you can find him behind the chef’s counter most nights at dell’anima, leading his team and guests through the seasonal, innovative, and Italian dishes for which dell’anima is known, and creating new bar menu items to pair for Anfora’s natural-focused wine list.