Food and Wine Festival, San Diego Bay, Chef Andrew SpurginAndrew

Executive Chef/Owner
Bespoke Event Styling & Menu Design

Andrew has produced over 9,000 events honoring dignitaries and glitterati for over 40 years throughout the US, The UK, Canada and México. He has cooked for three U.S. presidents, heads of state such as President Gorbachev and Prince Charles, in addition to Martha Stewart and Lady Jane Goodall. He has been invited to cook at the renowned James Beard House in New York City.

Andrew grew up in his aunt’s restaurant and his uncle’s butcher shop, both in London. He has worked for numerous respected restaurants, hotels, catering and event firms as well as Mustard Catering Ltd. and Neal's Yard Dairy, both in London. In 2011 he established his own firm Andrew Spurgin™ – Bespoke Event Styling & Menu Design.

He has received the prestigious Dr. Roger Revelle Award, named after the late Dr. Roger Revelle for his work with our oceans. He has served on the Director’s Cabinet of Scripps Institution of Oceanography, and is an E. W. Scripps Associate. Andrew assisted in developing the Blue Ocean Institute’s “Green Chefs Blue Ocean" program, a national curriculum addressing sustainable seafood education for culinary students and continuing education for chefs.

Andrew regularly lectures to the industry and public (including youth audiences) on sustainability, cooking, event design, culinary responsibility and entertaining. His events, interviews and photos have been featured in numerous local and national magazines, radio and TV.

He has received the ACE Award as Best Caterer in the West, as well as the Spotlight Award as National Caterer of the Year. San Diego Home/Garden Lifestyles Magazine inducted him into the prestigious Chefs Hall of Fame and 50 People to Watch by San Diego Magazine. He and his team consistently has won “Best Of” accolades from a host of local and national magazines and media