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Chef Andrew Rodriguez

Andrew Rodriguez
Executive Chef - Ho-Ho-Kus Inn & Tavern
Grand Tasting, Saturday March 29, 2014

Ho-Ho-Kus, NJ (September 2012) - Laurie and Gordon Hamm, Proprietors of the Historic Ho-Ho-Kus Inn & Tavern, announce that Andrew Rodriguez has been named new Executive Chef. With a background and style described as Seasonal New American with influences of regional Italian cuisine, Andrew began his career at the famed Avoce in New York City. Working under acclaimed Chef Missy Robbins who became his mentor, Andrew worked at the Avoce Madison Avenue before being selected to the team that opened Avoce Columbus Avenue location. During his culinary stewardship, the restaurant was highly rated, even receiving the Michelin Star award. He also assisted Chef Robbins at the James Beard House.

A graduate of the Institute of Culinary Education, Chef Andrew most recently was Sous Chef at Ravi in Suffern and prior worked at Anthos. Chef Andrew leads with a trusted, calm work ethic and he plans on expanding the Inn’s culinary vision and continuing to raise the bar by incorporating the highest quality, seasonal ingredients into his dishes, which marries well with the goals of the Ho-Ho-Kus Inn. Chef Andrew’s imprint is now on the new Autumn seasonal menu recently introduced.

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