Chef & Owner Andrew Tu was born and raised in the Seattle area to Vietnamese and Chinese heritage. With a passion for cooking at a young age, he started out cooking in sports bars and bistros then attended the Culinary Institute of America in Hyde Park, New York at 19 years old. Directly after, he trained in New York City with Michelin-starred restaurants L’Appart, Francie, Bōm, and legendary César. Mixing his Asian roots and fine-dining background, Chef Andrew is cooking Pacific Northwest ingredients with refinement, creativity, and passion for every event.