Andrew Chochrek is the Sous Chef at Stir, where he revels in creating and executing seasonal menus that change daily according to the freshest ingredients found at the market.
Cooking is a passion that was passed down by his father Paul who had a passion for preparing Italian food in their home. In his junior year of high school his friends encouraged him to enroll in an “easy” culinary class, but this class proved to be a pivotal stepping-stone that urged Andrew into the New England Culinary Institute in Burlington, Vermont, to become a professional chef. Andrew received the Silver Tongs award for Best Savory Chef while gaining a two year Associates Degree in Culinary Arts.
Following graduation, Andrew began working as a kitchen intern at the newly opened Whisknladle in San Diego (a farm-fresh restaurant that serves from-scratch dishes). As Whisknladle expanded to multiple locations, Andrew rose through the ranks to Sous Chef in just 3 ½ years. Andrew moved to South Lake Tahoe to take the Chef de Cuisine position at fine dining restaurant Wall Bar at Kirkwood Mountain Resort. While he appreciated the stunning natural environment around him, Andrew realized that he was a city boy at heart and Boston was calling him home.
Andrew took on the Chef de Cuisine position at Citizen Public House until an opening at Stir became available. At Stir, he is enthused to be constantly evolving with the seasons, to create new and exciting menus each and every night, and to share his love and knowledge of cooking with guests who possess the same voracious appetite to always be learning more.