Having worked in restaurants since the age of seventeen, Andrew Beddeos is no stranger to the fine dining scene. Interested in exploring a culinary career path, he attended Le Cordon Bleu in Cambridge, and after his first week in class, he was hooked. Andrew recalls, “Seeing the chefs who worked in France, training under them, cooking new ingredients, cleaning the kitchen perfectly, getting my first knife kit, it was all so awesome. I was excited to go to school for the first time in my life, every single day.”
His tenure with Caswell Restaurant Group began in 2010 with the opening of Proprietor Nancy Batista-Caswell’s first restaurant, Ceia Kitchen + Bar. There he worked for four years, rising in the ranks to become the executive sous chef. Following four years, Andrew packed up his things to explore Charleston, South Carolina with his girlfriend in 2014.
For the next year and a half, Andrew was able to experience something very different from the New England lifestyle he was accustomed to. He secured a job at acclaimed restaurant FIG, all the while soaking up the city’s culture, music, weather, and most importantly, food. Ultimately, the two decided to trade Charleston’s charms to be closer to their families and headed back north. Upon returning to the Boston area, Andrew reunited with Caswell Restaurant Group as a member of the opening team of its third restaurant, Oak + Rowan. As executive sous chef, he works closely with executive chef Justin Shoults to create dishes that showcase the best that land and sea have to offer.
Prior to attending culinary school, Andrew received his Associate’s Degree in graphic design. In his spare time, he enjoys reading culinary books, new and old, and also began a 40-square foot organic vegetable garden in his backyard, which hosts 15 different plants that he enjoys caring for. He maintains the ethos, “Growing your own food is something everyone should do.”