Dry Creek Kitchen
Chef Andrew Wilson brings his signature style—highlighting seasonal ingredients, combined with over 20 years of hands-on fine-dining kitchen experience—to his role as the new executive chef of Dry Creek Kitchen at the Hotel Healdsburg. Andrew has mastered his craft over the course of two decades alongside some of the nation's most renowned chefs. After graduating from California Culinary Academy in San Francisco, he worked under Chef Hubert Des Marais at The Four Seasons Palm Beach before returning to San Francisco to cook at the Cypress Club. He then joined the team at Bistro M for the French brasserie inside Hotel Milano under the direction of Chef Michael Richard. After four years, Andrew became the chef de cuisine at Café Kati, one of San Francisco's first Asian fusion restaurants. He then moved to Chicago and joined Tru Restaurant as chef poissonier. He was recruited to work as the executive sous chef at McCrady's Restaurant in Charleston, South Carolina, specializing in postmodern Southern fine dining and garnering a spot on Esquire magazine's "Best New Restaurants" list. Andrew spent the next 10 years as executive chef on a variety of concepts from LeBoutillier Associates, including 39 Rue de Jean in Charleston and Brasserie Rouge in Athens, Georgia. Prior to his role at Dry Creek Kitchen, he served as the chef de cuisine at Carneros Bistro & Wine Bar inside the Lodge at Sonoma Renaissance Resort and Spa where he mastered his signature European techniques with hints of Southern influences. At Dry Creek Kitchen, Andrew looks forward to delving into the restaurant's farm-to-fork philosophy and utilizing Sonoma County's rich agricultural offerings. He plans to elevate the menu, while also keeping it light, refreshed and simplified by collaborating with Chef Charlie Palmer, General Manager Drew Munro and Wine Director Courtney Humiston.