Micah Andrews

Micah Andrews has built his career with intention and grit. He began dishwashing at age 15 and, over nearly two decades, progressed through the ranks as a roundsman/tournant chef, sous chef, executive sous chef, and now Executive Chef.

Driven by a deep respect for the craft, Andrews is committed to refining his own skills while creating space for others to grow. He thrives in the rhythm and pressure of the kitchen and believes strongly in sharing knowledge, discipline, and composure with those coming up behind him. His goal is to continue evolving as a chef while serving as a steady voice for the back of house and the standards that define it.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Micah Andrews (MA): It means that I have a reputation to uphold for myself and aspiring chefs to have steady mentors to look up to and learn from. It means the world to me that my craft and vision are being recognized in the early stages of my career. It is personal inspiration and a push forward in my career to be better and do better than before.

C+RC: What quote summarizes your culinary or career philosophy?
MA: "Slow is smooth. Smooth is fast. Straight lines create order."

C+RC: What inspired your career in the club and resort industry?
MA: I was inspired to work in the club, resort, and hospitality industry for the professionalism and respect for the fine dining side of the culinary world. This industry genre has allowed me to express my culinary creativity and grow as a young professional. It allows me to be a mentor to younger generations about the responsibilities this craft entails and how to respect each cog in the machine we all operate.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
MA: At my current job, I faced a challenge that shaped my career as a chef in multiple ways. I worked for an executive chef as his sous chef and tried to excel in many different areas, only to be shut down. Ideas were dismissed and shunned. Some ideas were even taken, and sides were drawn. Ultimately, I was let go for different motives.

This experience taught me patience and humility. It reinforced the importance of focusing on my craft and remembering that food is everyone’s medium; it doesn’t belong to one person. We all simply interpret and manipulate it in our own ways.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
MA: Practice treating each day like a classroom while in the kitchen. Whether it be an internship, your own research on an off day, or a dishwasher position, be a sponge to the environment around you in order to excel and find your calling. Knowledge is everything, and composure is important, along with attitude and character.