Andrew Curren

Chef & Co-Founder, ELM Restaurant Group

Andrew Curren is a graduate of Texas A&M University and a valedictorian graduate of the Culinary Institute of America in New York. He worked with internationally renowned restaurateurs Danny Meyer and Jonathan Waxman while in NYC over a seven-year period, where he worked with Floyd Cardoz at Tabla and cooked farm to table Italian food at Barbuto. He studied culinary arts and traveled to and cooked in Italy, Vietnam and Mexico. Drew is a two-time nominee for Food & Wine’s “People’s Best New Chef,” competed on “Top Chef: Texas” and is included in multiple editions of Best Chefs America.