A 2001 graduate of St. Louis High School, he attended the Culinary Institute of America in New York, and completed the program in 2006. Andrew decided to return to Hawaii and immediately landed a job at Chef Mavro, under the tutelage of George Mavrothalassitis and Kevin Chong, Soon after Andrew was named Sous Chef.
An opportunity to explore a new restaurant concept that was becoming popular on the mainland was given to Andrew in 2011, where he started his now popular pop-up, The Pig & The Lady.
It’s at the pop-up and the farmers markets that Andrew, along with Mama Le and the rest of the Le clan, cook up what is essentially family meal in the truest sense to those lucky enough to snag a table. The Pig & The Lady farmer’s market stand is selling the family’s heritage for all to eat, exposing Honolulu diners not just to the family’s take on Vietnamese staples like pho and spring rolls but also fragrant chicken salads, vegetarian stews, and French inspired soups.
Andrew stepped back from the day-to-day of running The Pig & The Lady and focused on expanding his craft and culinary knowledge. August 2012, Andrew did a six-month stagé in San Francisco at the newly opened Rich Table, which has been nominated for a James Beard Best New Restaurant award.
Andrew has returned to fully focus on The Pig & The Lady and found a permanent home for the restaurant in Chinatown, Hawaii.