From the Pacific shores of San Diego to the mountain tops of Sun Valley, Idaho, to the Silicon Valley of Northern California, Andrew Welch has continued to refine his culinary skills and creative approach as a restaurateur. Since the early age of 15, Andrew has worked each and every restaurant position. The industry called upon Andrew and ‘WOW’, did he answer! His style of food and hospitality can be best described as highest quality, sustainable , and healthful, delivered by employees who are as passionate as he is about the best guest experience. Andrew has spent his entire career cultivating relationships with purveyors and suppliers that share his integrity and beliefs ensuring that he continues to serve the best possibly sourced sustainable fish, never ever programmed meats, and local, organic, seasonal produce, all delivered daily. His operating strength is focused on local businesses and community. Andrew maintains that “one should never run before they walk in business”, especially in the highly ‐ skilled, reputable business of restaurants. He has walked carefully. Every step along the way has given him a greater understanding and appreciation for the surrounding community and how to operate well within it.
ANDREW WELCH – Proprietor
EILENE LAVANDOWSKI – General Manager
ROBERTO JUAREZ – Executive Chef
STEVEN VU – Head Chef/Expeditor
SARA SCROGGINS – Beverage Director
BRUNO AMEDORE – Wine Director