Chef Andrea Stewart
Andrea pulls on experience in the food, hospitality and media industries. Originally trained as a chef at the Ecole de Gastronomie Française Ritz-Escoffier in Paris and the acclaimed Stratford Chefs School in Canada, she went on to work in kitchens in both Toronto and New York, working alongside some of the finest (including Iron Chef Masaharu Morimoto) and catering Martha Stewart’s executive meetings.
She eventually took a side step out of the kitchen and into the halls of magazine publishing, landing a position as Food Director for three of Canada’s largest lifestyle magazines. Andrea parlayed her passion for food into the pages of the magazine world, inspiring readers to cook from scratch and authored the best selling cookbook Market to Table.
In the UK, she has worked with Sainsbury’s, Le Cordon Bleu, and Individual Restaurant Company parlaying her passion for food into results. She runs her own consultancy,Ingredients Matter, where she works with food companies,restaurants and hotels on bringing their food and beverage visions to reality. Clients include: Accor Hotels, Victorian Chop House, Obica, CG Restaurants, Peter Jones and Eclectic Hotels to name a few.
Her new cookbook, #RecipeShorts, was published May 2017 (UK &Ireland) and September 2017 (North America, Australia, New Zealand) is available now. Read more details about the "Recipe Shorts” launch event in Toronto, hosted by Canada’s 100 Best.