Intuitive, charismatic and passionate, Adam Andrews has been cooking for 25 years. Before attending the Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, Andrews grew up in the Winston-Salem area and graduated from South Stokes. At age 15 he started washing dishes and moved his way up to cooking at Town and Country in King, North Carolina. In 2012 Adam opened his first restaurant, Jeffrey Adams, with business partner Jeff Bassett. In 2014 Adam was inspired by the farm to table movement to start his own farm. Andrews Farm provides fresh local produce to all of his establishments. In 2017 Andrews was inspired to open a local bar and bottle shop. He opened Dogwood Hops and Crops and The Trophy Room with friends Austin Ridge and Joe Hurdle. His most recent inspiration was to provide downtown Winston Salem with a simple and classic breakfast spot and so Young Cardinal Cafe & Co. was born.
Get to Know the Chef
Favorite thing to cook: Roasting a Prime Rib
Favorite meal to have: Braised Short Rib, mac and cheese and roasted brussel sprouts
What inspired you to be a chef? When I was washing dishes I would see the cooks and the fast paced environment attracted me
Hobbies: Bourbon (Woodford Double Oaked), Music (band: Thrice) and Mountain Biking
Last Meal: I would definitely want my mom’s salmon patty, hominy & mac and cheese.
What do you enjoy about DTWS the most? How supportive the community is of new business and there is a real comradery amongst business owners. We all want each other to be successful.