Andres Grundy started his culinary career at the top: in the kitchens of Daniel and Le Cirque. Grundy participated in an inner-city program through his Queens, New York high school that placed him in the premier kitchens. Ironically, he ended up cutting class to sneak over to the restaurants to learn more, but clearly it was for the best.
Grundy went on to attend the New York Restaurant School, and then worked at Marcus Samuelsson’s Aquavit, where he was first introduced to avant-garde techniques. Montrachet followed where Grundy feels he “really learned to be a cook” with Chef Harold Moore. With his basic skills finely tuned, Grundy then embarked on a nine-month stint at as chef de partie at La Broche in Madrid, Spain, where he was part of the team that earned the restaurant two Michelin stars.
Upon his return to the States, he worked at David Bouley’s Danube and Bouley with Mario Lohninger and Caesar Ramirez. One of the most important things he learned under Bouley, Grundy says, is the “blueprint of how to set up a kitchen for when an "a la minute" creative impulse needs to be met.” Next, he moved on to Raoul’s in Manhattan’s SoHo neighborhood, where he had the opportunity to test his own dish ideas and develop his style.
But it was his experience at L’Arpege in Paris, with Alain Passard, that brought all of his previous lessons together: Grundy learned to cook with all of his senses and create flavor-driven food. Following this, he was a perfect fit for Ken Oringer’s modern French-American restaurant Clio, where he was chef de cuisine for over three years and earned a 2009 StarChefs.com Risign Stars Award.
Grundy left Clio to relocate to his hometown and work in yet another top-notch kitchen, L’Atelier de Joël Robuchon and later moved to Insieme. He currently runs the kitchens at the new, hip Hotel Williamsburg.