From Santiago, Chile, to leading one of Charlotte's premier hotels, Chef Andres Prussing's journey is a story of passion, perseverance, and purpose.

Born and raised in Santiago, Chile, Andres discovered his love for cooking at an early age. Inspired by weekends spent in the kitchen with his grandmother, he developed a deep appreciation for food, family, and tradition. That passion led him to attend INACAP University, where he earned a bachelor’s degree in culinary arts and administration in 2008.

Never one to shy away from a challenge, Andres quickly found his place in culinary competitions. Representing Chile on the international stage, he earned a Silver Medal in 2006 and a Gold Medal in 2007 at the Pan-American Culinary Olympics sponsored by WACS in Uruguay. These early achievements set the tone for a career defined by excellence and continuous growth.

At just 20 years old, Andres traveled to Spain to complete an internship at El Cingle, a prestigious Two-Michelin-Star restaurant in Barcelona. The experience expanded his culinary perspective and reinforced his commitment to world-class hospitality. Upon returning to Chile, he joined Nestlé Chile as an Assistant Corporate Chef while also launching his own catering company, Bienenstich.

In 2010, Andres embraced a new adventure and moved to the United States. He began his Marriott journey at Whitney's Restaurant at Marriott Miami Dadeland, where he refined his skills across a variety of international cuisines. His talent and leadership quickly earned him a promotion to Chef Tournant at the JW Marriott Miami, where he played a key role in opening the Intermezzo Coffee Shop and elevating culinary standards throughout the operation.

In 2013, Andres relocated to Charlotte, North Carolina, to serve as Executive Chef at Hilton Charlotte Center City. During his time there, he returned to competitive cooking and earned multiple medals through the American Culinary Federation, further cementing his reputation as a culinary leader.

In late 2017, Andres joined the Charlotte Marriott City Center as part of the transformative Project Red Domino. His leadership, creativity, and commitment to excellence helped shape the hotel's culinary identity, leading to his promotion to Executive Chef, where he oversaw all food and beverage outlets, including Stoke and Coco & the Director, as well as banquet operations.

His career continued to evolve, and in 2024, Andres achieved a major milestone when he was promoted to Director of Operations at the Charlotte Marriott City Center. This promotion recognized not only his operational expertise but also his ability to inspire teams, drive results, and create exceptional guest experiences.

Beyond the hotel, Andres remains deeply committed to his profession and community. In 2026, he represented Charlotte on a national stage by competing in The Best Chef Competition in New York, showcasing his talent among some of the industry's finest culinary professionals. That same year, he proudly supported Chef Against Cancer, helping raise funds and awareness for cancer foundations and families impacted by the disease.

Today, Chef Andres Prussing is known not only for his culinary expertise but also for his dedication to mentorship, operational excellence, and community involvement. His journey is proof that with hard work, passion, and a willingness to embrace new challenges, opportunities can take you around the world—and bring you home stronger than ever.

"Great food brings people together, but great leadership inspires them to achieve more than they ever thought possible." – A philosophy Chef Andres brings to every kitchen, team, and guest experience.