Philadelphia, PA - Chef Andrew Wood's culinary journey began at L'Academie de Cuisine in Gaithersburg, Maryland, followed by some time at Le Bec-Fin in Philadelphia. He worked under Michael Schlow at Radius in Boston, where he met his future wife and pastry chef, Kristin.
About Chef Andrew Wood
The couple then moved to Chicago, where he studied and worked in some of America's top modernist kitchens. Then a brief stint on the West Coast to learn the opposite side of the culinary spectrum. He then settled in the farm-to-table mecca, Napa Valley, before moving to San Francisco to solidify his understanding of sustainability and local sourcing.
Next, Wood returned to the East Coast to be closer to his family, bringing a new passion for West Coast cooking. After working at Fork in Philadelphia, the Woods opened Russet. They focused on their primary mission to making good food and good stewardship inseparable.
In addition to several local awards (Best of Philly Charcuterie, Outdoor Dining, Philly Mag's 50's Best Restaurant), Wood was also nationally recognized as a Star Chefs Rising Star for Sustainability, Edible Magazine's Local Heros and was invited to cook twice at the James Beard House.
The Woods closed their Philly restaurant in 2019. Then while working at The Bok Bar, He ran into an old friend, Alex Bois, who recommended a meeting with Lost Bread Co. partner Avram Hornik. Hornik and Wood's joint their passion for investing in local vendors and enhancing the Philadelphia food and beverage industry.
Today, Chef Andrew Wood will head up Lola's Garden featuring a seasonally influenced, modern American culinary program. The food program will offer various dietary options, including vegan, vegetarian, and gluten-free selections.