Chef de Cuisine
Born and raised in a large agriculture community in Gorham, Maine, Chef Andrew Whitcomb has always been inspired by local sustainability and waste-free cooking. Whitcomb fondly recalls the gardens and farm stands that studded his local landscape and the local fisherman that he met directly at the docks. It would be these memories and interactions that would lead him to the Culinary Institute of America, where he turned a then hobby into a serious culinary career. Before joining the Crafted Hospitality family, Whitcomb was the Executive Chef at Colonie & Norman, two Brooklyn-based eateries dedicated to supporting the New York food community through sustainable relationships with local suppliers. In 2018, Whitcomb headed West and worked under the tutelage of Michelin-rated & James Beard winner Dominque Crenn as the Chef de Cuisine of Petit Crenn. His sensibilities and experience all combined are the perfect match to further the legacy of our flagship restaurant, Craft New York.