A former award-winning professional chef, Andrew trained at Le Cordon Bleu in Portland, Oregon and worked in the industry for more than 20 years. He was Executive Chef of restaurants all over the western United States and Hawaii and worked as a Restaurant Consultant for many years as well.
When psychedelic therapy began moving into the mainstream again, Andrew saw the perfect opportunity to pursue professionally the passion for psychedelic medicine and chemistry that he had kept private for so many years.
The son of a nationally-renowned Geologist, Andrew grew up with a love of science even greater than his love for the culinary arts. The rigor and intensity of working in restaurants began to take its toll on Andrew, but he never saw himself as a scientist until 2019 when the COVID-19 pandemic put him out of work. Fortunately, this afforded him the time and opportunity to return to university at 35 and he hasn’t looked back since.
Andrew hopes to one day design novel psychedelics alongside the great chemists with whom he so highly regards. He is a father of two children, three cats, and a veiled chameleon, and enjoys hiking, foraging, training bonsai trees, and playing (poorly) anarcho-folk punk music on the cello.
Education:
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Western Oregon University, B.S., Medicinal Chemistry & Pharmacology (Expected)
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Le Cordon Bleu, Portland, OR