Miel's Chef Andrew Coins at The Edible Kitchen April 15th
Andrew brings 14 years of cooking experience to Nashville. He attended Johnson & Wales University, a culinary school and Charleston, S.C. When the Campus closed in 2005, he found himself in Charlotte, N.C. Finishing up his degree in Food Service Management.
While in Charlotte, he worked as a line cook at Mimosa Grill. After College, Andrew moved to Memphis, TN to work at Chez Philip, a 5 Star/4 Diamond Restaurant in the Peabody Hotel where he earned his first job as Sous Chef. The next job was as Chef at The Charleston Place Hotel, the only 4 Diamond Breakfast and Lunch Restaurant in the South, The Palmetto Café.
Andrew set his eyes on Nashville 5 years ago when he saw the opportunity for Culinary Growth. He and His Wife, Jennifer, relocated to Nashville in 2012. Through his past chef in Charleston Andrew was introduced to Seema Prasad, the owner/ operator of Miel Restaurant. He became the Sous Chef in Late 2012 and eventually the Chef in 2014. At Miel he focuses on fresh seasonal food prepared in fun and thoughtful ways. Andrew will be making Seared Broccoli Salad-Whipped Almond Butter, Charred Spring Onion and Calabrian Chili Vinaigrette, and Cilantro Puree.