A nationally distinguished chef and cookbook author, Andrew derives his expertise from over twenty-five years of restaurant experience. He has held hands-on chef positions in resort hotels, fine dining and retail kitchens. His cooking career began at the age of fifteen in a Country-French cuisine restaurant near his family's home in Vermont. The restaurant grew its own organic produce and Andrew's job included weeding and harvesting in the restaurant garden. It was here that Andrew developed a keen interest in quality ingedients, cooking methods and the business of running a restaurant.

Through the 1990's Andrew continued to refine his craft through extended periods of work at Chicago's internationally renowned Charlie Trotter's and Mark Miller's Coyote Cafe in Santa Fe, NM and Las Vegas, NV.

With a keen interest in culture and cuisine, Andrew has traveled in many areas of the world including Japan, China, Southeast Asia, Australia, Mexico, Argentina, West Africa, Britain, France, Italy, and Germany.

Most recently Andrew collaborated with P.R.I. in Houston TX, consulting in their test kitchen and overseeing training and menu development for their 73 restaurants nationwide.

A passionate writer, his work has appeared in Fine Cooking, Art Culinaire, Food Arts, Pastry Art and Design, Chocolatier, Nation's Restaurant News among others. He is the author of New Classic Desserts '95 (nominated for the James Beard Cookbook Award), Flavored Breads '96, Tropical Desserts '97, The Making of a Pastry Chef '99. Andrew's culinary awards and honors include: James Beard Awards Outstanding Pastry Chef nominee '00, Johnson & Wales University: 125th Distinguished Visiting Chef '00, Pastry Art & Design Magazine: Top Ten Pastry Chefs in America '99.

Kim Müller | Co-Chef

Kim Müller has worked in the restaurant industry since 1973. Growing up with parents who both liked to cook gave Kim an early interest in food. With her father trained to cook in the Army and her mother a self-taught cook in the day of Julia Child, Kim grew up eating a broad range of foods, especially given the breadth of choices growing up in Santa Barbara, CA. As a college student, with aspirations of coaching collegiate tennis, Kim supported herself by working in restaurants from San Jose, CA to State College, PA. Making the decision to pursue a full-time career as a chef in 1983, Kim moved to New Jersey and began her education in the "school of harknocks." From a southwestern chile-centric restaurant in Greenwich Village, to a high-profile South Street Seaport seafood restaurant, Kim spent 5 years working in New Jersey and New York, before heading back to California, in 1988, taking over as Chef at the acclaimed Border Grill, owned by chefs Susan Feniger and Mary Sue Milliken.

Kim moved to Santa Fe in 1994 to take on a new project, the Double A. When that project ended Kim spent a brief period at Café Escalera, working with David Tanis. Choosing to leave the restaurant business, Kim worked for Wild Oats Markets during its biggest period of growth, as a Regional Foodservice Manager.

In 2004 Kim was offered the position of Chef de Cuisine at the venerable Compound Restaurant, a Santa Fe institution since the 1960's, purchased by Mark Kiffin in 2000. At the Compound Kim further developed her affinity for the seasonal cuisine that is the signature of the restaurant.

During this time Kim became very involved with Slow Food, signing on as a Co-Leader of the Santa Fe convivium and in 2006 Kim was selected to be one of 70 U.S. Chef-Delegates to Slow Food's Terra Madre conference in Turin, Italy. Since returning from Italy, Kim has become even more committed to supporting local farms, sustainably raised meats and ocean-friendly seafood, participating in the Santa Fe Farm to Restaurant Project, supporting the Santa Fe Farmer's Market and serving locally raised lamb and beef.

In March of 2007, ready for a new challenge, Kim took over the kitchen at La Mancha restaurant at the historic Galisteo Inn, in Galisteo. It was the opportunity to support local producers and have the freedom to cook the best of the season that drew Kim to this new venue and the restaurant found new life with the support of the Galisteo village, and Santa Feans as well. La Mancha was recognized in both national and local press during Kim's tenure, as a destination for top notch local and seasonal cuisine

Blyth Timken | Creative Director & Owner

More info about Blyth coming soon!