Chef Andre Nieves

I like to say that I started my cooking journey in my grandmother's kitchen in Puerto Rico at a young age. Though I didn't know that i was going to pursue being a professional chef yet that is where the passion for cooking started.

My first professional cooking opportunity came under the tutelage of Iron Chef Morimoto at his name's sake restaurant Morimoto NYC. With no experience whatsoever he gave me an opportunity as a prep cook where I thrived and shortly after found myself promoted to line cook. After 3 years at Morimoto, it was suggested by many other chefs that if I wanted to grow as a chef I had to leave and hone my skills under other chefs. After 3 years I went to the Italian Michelin Star restaurant "Del Posto".

I worked at Del Posto for a total of 2 years under chef Marc Ladner where during my tenure there we won back-to-back James Beard Awards for best restaurant , After 2 years I returned back to Morimoto NYC to now become the Executive Sous Chef. After a year un der that title i decided to move to Houston, Texas.

In Houston I worked at Lochbar, Uchi, Bludorn, Cafe Brasil and for the past 2 years as a private chef for the Houston Texans. I also launched my own meal prep business Elite Meal Prep LLC.