Chef Andrew Whitney of Dell’Anima - Biography
New York, NY
Growing up in Mahtomedi, Minnesota, dell’anima Chef de Cuisine Andrew Whitney’s first remembrance of food stems from his grandmothers’ gardens, where he helped to weed and pick the vegetables. At a young age, Whitney was instilled with a taste for good food from all sides—both parents regularly cooked family meals, his uncle worked as a professional chef, and his grandfather cooked in the Army. Whitney began his own career in restaurants as a dishwasher at 14, and continued to work throughout Minnesota, where he accumulated drive, ambition, speed, recipes, and the necessary amount of kitchen attitude. A graduate of the Art Institute of Minnesota’s culinary program, Whitney moved to New York City in February of 2004, where he cooked at Whole Foods Union Square and Bar Milano. In January 2009, he joined the dell’anima team as sous chef and was promoted two years later to chef de cuisine. Now you can find him behind the chef’s counter most nights at dell’anima, leading his team and guests through the seasonal, innovative Italian dishes for which the restaurant is known.