Owner and chef of Pok Pok restaurants
- 2007: «Restaurant of the Year» by The Oregonian for Pok Pok in Portland
- 2009: GQ Magazine's «Top Ten Best New Restaurants in America»
- 2011: James Beard Foundation Award: Best Chef, Northwest for his restaurant Pok Pok in Portland in 2011
- 2014: James Beard Foundation's annual Book, Broadcast and Journal Awards, in the category «cooking, recipes or instruction» for the article «The Star of Siam: Thai Curries» in Saveur magazine
- 2014: IACP Award in the category «Instructional Culinary Writing» for the article «The Star of Siam: Thai Curries» in Saveur magazine
- 2014: Pok Pok New York receives a star in the 2015 Michelin Guide for New York City
American Chef, restaurateur and writer, famous for his skills and experience in northern Thai cuisine.
Starting his career as a dishwasher in Vermont in his teens, Andy accumulated his culinary knowledge during his work in restaurants in New Zealand, Australia and Thailand and at the award-winning restaurant Michelin Raymond Blanc Le Manoir aux Quat 'Saisons near Oxford, England.
He made his first trip to Thailand in 1987. From 1993 onward, he continued his travels to this country, each time staying there for a couple of months in order to study Thai food culture.
Owner of Pok Pok restaurants in Portland, New York and LA. In 2009 the Chef opened an Asian cuisine Ping pub, that was immediately named a must-visit spot by critics.
Andy is also a founder and managing partner at Pok Pok Som (vinegar producing company) and a managing partner at Pok Pok Thaan (an importer of charcoal).
At Pok Pok they aim to create a strong feeling of Thai establishment by means of well-designed interpretation of food and food culture of Thailand and South-East Asia.
Author of the books:
- «Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand»
- «The drinking food of Thailand»
- «Pok Pok noodles spring» will be released in 2019