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“Cooking is an art – have fun with it!” This is more than Chef Black’s motto, it’s his approach to life. Andrew’s passion for food and cooking is evident in the way he challenges traditional rules and lets his creativity run wild. His unique outlook on life and cooking is a result of his island upbringing.
A native of Jamaica, Chef Black grew up around constant cooking and fresh food, which sparked his passion for food. Cooking was always there for him as a getaway and as a way to discover the world.Andrew spent most of his early culinary career traveling the world and cooking throughout the Caribbean at various resorts.
In 2001 Andrew headed back to the United States, where he joined The Peabody Hotel Group in Memphis, Tennessee as the Executive Sous Chef. In the summer of 2006, Chef Black went abroad once more to complete his culinary training at the legendary Ritz-Escoffier in Paris France. In 2007, he was invited to move to Oklahoma City to reopen the historical 4 Diamond hotel, The Skirvin, as Executive Chef.
Chef Black then moved on to Williams & Associates Hospitality where he held the title of Vice President of Culinary Operations and played a key role in the culinary operations for the Colcord Hotel and Devon Energy – spearheading the development and opening of their two major restaurant concepts: Flint (tavern concept) and Vast (fine dining concept).
Now, Chef Black has created something of his own as the Co-Founder and Executive Chef for Culinary Edge. This triple-restaurant concept consists of three separate restaurant experiences in one space – La Baguette Deep Deuce, Black Walnut, and Grey Sweater. Culinary Edge is pushing the boundaries of the dining experience, and Chef Black could not be more excited to be a part of that revolution.
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