Chef Todd Andrews of Extra Fancy - Biography

Brooklyn, NY

September 2017

Todd Andrews grew up in Seattle in a less-than-foodie family, and his first industry foray came roundabout through sports. He played baseball in high school, and, fortuitously, the father of a teammate was a chef, who took a chance on 15-year-old Andrews. Fifteen years later, Andrews would be running his own kitchen

After high school, he studied law and political science, but eventually found his way right back to the kitchen for a part time gig. His interested reignited, Andrews wanted to learn from as many chefs as he could. He spent time in some of Seattle’s premiere restaurants—Tom Douglas’ Dahlia Lounge, Toulouse Petit, and Mistral—before landing at Tulio under his mentor, Chef Walter Pisano. Andrews stayed there for five years and rose to sous chef. He made it a goal to become chef of a restaurant by the time he was 30. 

Andrews swapped coasts for his first head chef role at Beecher’s Handmade Cheese in Manhattan, just after his 30th birthday. From there, he worked with Brooklyn restaurant pioneer Josh Cohen at Anella in Greenpoint, with whom he has worked since. Most recently, Andrews has collaborated with Cohen as chef of the seafood-centric, industry hub Extra Fancy in Williamsburg.