Chef Ron Andrews has been in the culinary industry for more than 35 years. He started his career working in hotels, and for 20 years worked for upscale four-star resorts along the east coast and the Caribbean. For the past 15 years, Andrews has worked in upscale private clubs and as executive chef for Brays Island Plantation since January 2007.
He is a Certified Executive Chef and a 2013 inductee into the American Academy of Chefs. He was also named 2014 Chef of the Year for the American Culiary Federation Chefs of the Low Country and has earned several gold, silver and bronze medals competing in ACF-sanctioned competitions.
Andrew's role as a chef has given him the opportunity to play an active role in the community, as he has organized and coordinated the local chefs chapter in local charities. Annually, he spearheads the chapter's involvement in a Wounded Warrior and Wheelchair Hunt and an event that raises money for cancer research. He also assists the Literacy Volunteers of the Lowcountry in an annual Cooks and Books event.