A Taste of Wind Creek: A Culinary Affair presented by the Chefs of Wind Creek
Peter D’Andrea has cooked for presidents, kings and renowned chef Julia Child’s 80th birthday party. D’Andrea has been Corporate Executive Chef for WindCreek Hospitality for two years now.
D’Andrea brings over 30 years of experience in food and beverage to Atmore, Alabama and Wind Creek Hospitality. He spent years in New York restaurants and hotels training under some of the finest chefs, and cooking in Asia, the Middle East and other locations around the world.
It’s been an incredible journey for an Italian kid from the Bronx, New York, where D’Andrea says “to us food was love.”
A guidance counselor suggested he pursue a trade rather than go on to college. In his junior and senior years he spent half his school day taking academic classes and the other half in the kitchens at a vocational technical program. D’Andrea finished high school with 1000 hours of experience and then apprenticed with top European trained executive chefs. With an inner-city education and a push in the right direction, a grand future opened to him.
D’Andrea has taken hospitality management courses at Cornell University, the Italian Culinary Institute for Foreigners in Piemonte Italy as well as training at the Culinary Institute of America in both New York and St. Helena, California.
The chef was flown on to the USS Abraham Lincoln aircraft carrier under the American Culinary Federation’s Adopt a Ship program where he prepared meals for admirals and their VIP guests. He was corporate chef at Marriott International worldwide, as well as the first American chef for the flagship, Fairmont Hotel Nob Hill, in San Francisco, California. He has also spent many years with the Four Seasons hotel company in both New York City and San Francisco. Three times he was invited to cook at the prestigious James Beard Foundation Townhouse in New York City in the Best Hotel Chef category. D’Andrea describes the triple James Beard invitations as “one of his a greatest honors”.
Chef D’Andrea has spent the last thirteen years in Nashville, including five years at Gaylord Opryland Resort and Convention Center, where he transformed the cuisine and oversaw eighteen food venues with annual sales of $100 million in food and beverage services.
He even started his own food and beverage consulting business for restaurants and resorts but says “I just tired of the airplanes and all the travel.” He also missed the team environment of a large hotel kitchen.
While D’Andrea cooks almost every day, he also loves to educate and to research and develop new products.
D’Andrea likes to give back to young men and women who have the drive to be a chef, the stamina to work hard and the spirit of hospitality. He is proud of the chefs he has mentored over the years.