Chef Andy Knudson is Executive Chef at Tillie’s, an “American Nouveau” restaurant at Camp Lucy in Dripping Springs, Texas.

Beginning his professional career under the direction of Chef Daniel Boulud, at Restaurant Daniel in New York City, Knudson found his passion for connecting people with warm hospitality and a distinguished menu. Excelling quickly in his craft, he led the opening team for DB Brasserie at The Wynn Las Vegas Hotel and would eventually move on to 2-Michelin-Star-awarded, Restaurant Guy Savoy. His subsequent years garnered positions in world-renowned kitchens from coast to coast including Aspen’s only 5-star hotel, The Little Nell.

All the while, Knudson eagerly soaked up the stories of communities in which he cooked, techniques from the professionals from whom he studied, and dreams of the kitchen he hoped to one day run. A quick vacation would lead him to an introduction to Chef Bobby Flay, where he would become the Executive Sous Chef for Flay’s restaurants at Caesars Palace in Vegas and Atlantis Paradise Island Bahamas. Returning to New York City Knudson found an incredible mentor in celebrity Chef, Marc Forgione. He spent his next five years serving at various Marc Forgione restaurants and was even a member of Forgione’s winning team on the popular cooking show, Iron Chef. Knudson credits each of the Chefs he has worked alongside for encouraging his exploration of creative freedom in cooking, chasing a higher caliber of clientele, and understanding all components and people that make up the world of food.

tips by Chef Andy

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