Andy Floyd

I have been in love with cooking since age 7 when I prepared my first French dish, steak au poivre, while living in Morocco. I graduated from l’Academie de Cuisine’s 2 year professional program in Bethesda Maryland in 1988.

My formative professional work was at the Occidental Grill and McPhearson’s Grill in Washington D.C. In pursuit of my childhood dream I then interned in France with two of the world’s top restaurateurs, Georges Blanc and Michel Guerard. Deeply inspired by these French chefs, I returned to a cooking position at the Four Seasons Hotel in Georgetown.

Lured by the natural beauty of Colorado, I moved to Crested Butte to work as Sous Chef at le Bosquet, a small fine dining French restaurant. My next challenge came when I accepted a position in Boulder as a culinary instructor for Culinary School of the Rockies. I co-developed a world class 6 month professional program which included a one month externship in Provence. Thanks to my fluency in French, I set up an intimate network of French chefs, artisan producers, sommeliers and vintners.

I created a mandatory internship in a French restaurant as part of the month-long externship, and moved the School to a fabulous cooking facility in a 12th century chateau, overlooking the Côtes du Rhône vineyards. As Director of Professional Programs I helped the culinary school achieve accreditation, which provided national credibility to the School’s professional programs.

My present position is as Director of Curriculum at Cook Street School of Fine Cooking in Denver. My cooking style is simple yet elegant with an emphasis on using local, sustainable ingredients of the highest quality and allowing those products to shine.