Andrew Hunter
Chef Andrew Hunter

- Culinary Concept Development
- Cost of Goods Reduction
- Product Innovation
- Menu Strategy/Operations
- Culinary Management Systems
- Formulation for Industrial Scale Processors

Chef Andrew Hunter

Chef Andrew Hunter develops retail and consumer food products for many companies, including Wolfgang Puck Worldwide, Niman Ranch, Martha Stewart, and Kikkoman.

His recent project work for RTS includes enhancement and development of menu items for a national fast-casual chain.

A former V.P. of culinary development for Wolfgang Puck, Chef Hunter was responsible for translating Puck’s signature fine-dining vision into more than 90 Wolfgang Puck Express and Bistro units throughout the United States, Canada and Japan.

In 2007 chef Hunter helped implement a first-of-its-kind humane farm-animal treatment program in partnership with the Humane Society of the United States. WELL (“Wolfgang’s Eat Love Live”) celebrates creating innovative tastes using all-natural, organic ingredients.

Chef Hunter main focus is culinary research and development. Before joining Wolfgang Puck, he was president of a company that developed new menus and innovative recipes for chain restaurants and packaged foods manufacturers. Prior to that, he managed culinary operations for Darden Restaurants’ 525-unit Olive Garden and created products for Internet grocer

Chef Andrew earned an AOS in culinary arts from the Culinary Institute of America, a B.A. in culinary history from New College, and a Master’s degree in Museum Studies from San Francisco State Univ. He serves on the Center for Culinary Development’s prestigious Chef’s Council and is a member of Research Chefs Association, International Association of Culinary Professionals and National Restaurant Association.