Chef Mark Andelbradt of MDA Culinary Management - Biography

Philadelphia, PA

August 2010

Growing up with six siblings in suburban Chicago, Mark Andelbradt knew from an early age what large volume cooking meant. He also knew that with his cooking he was able to unite the family at the dinner table and provide true enjoyment. So with his high school diploma in hand, he set about a career in the food business.

After graduating from Kendall College in Evanston, IL, in 1995 with a B.A. in hospitality management, Andelbradt traveled the world to develop his cooking techniques. His training and experience in the far reaching parts of the world, including the kitchens of The Regent in Hong Kong and Villa Crespi in Piedmont, Italy, and training at the Italian Culinary Institute in Turin, Italy, have provided him with a global perspective of the culinary arts.

Andelbradt returned to his home of Chicago to work with chefs Rick Tramonto and Gale Gand, first as chef de cuisine at Brasserie T, then as executive sous chef at Tru. In 2001, he decided to move to New York, where he landed a coveted sous chef position at Daniel, the four-star kitchen of acclaimed chef and restaurateur Daniel Boulud. A year later Tramonto and Gand came calling back with the chef de cuisine position at Tru. Soon after, in 2002, he was honored with the Bertolli Sous Chef Award, which celebrates the nation’s top 10 rising star sous chefs and/or chef de cuisine’s from across the nation.

Andelbradt’s growing reputation caught the attention of Stephen Starr of Starr Restaurants in 2004, which led to his next positions at Morimoto in both Philadelphia and New York. While he was chef de cuisine in Philadelphia, Andlebradt was tapped to help in the opening and development of the New York location; he soon shifted his culinary skills to the New York location as chef de cuisine. While at Morimoto New York, Andelbradt was named a StarChefs.com 2006 Rising Star Chef.

Andelbradt moved west to join TAO Las Vegas as executive chef in 2007. During his time there, TAO achieved the highest grossing revenues for a single location in the nation. The output of Andelbradt’s TAO kitchens were mindboggling—as many as 1,500 covers on a Friday or Saturday night.

In 2009, Andelbradt and his wife left Las Vegas and returned back to the East Coast. Incorporating his own consulting business, Andelbradt now provides management and culinary services to both private and corporate clients, including Starr Restaurants.