Chef Andy Mejias is the Chef de Cuisine at The Norm at Brooklyn Museum, and has made himself a valuable part of culinary team.
Andy has known Chef Saul Bolton since they worked together at the former Red Gravy before he followed Saul to Brooklyn Museum.
For Chef Andy, it's all about hospitality and creating memorable food moments.
“I enjoy cooking and like to make people happy. I love to watch them react. To have people really appreciate what you do and taste the love that you put in the food - that’s what makes me happy.”
With 20 years of restaurant experience, Chef Andy was born and raised in Washington Heights and studied at the New England Culinary Institute in Vermont. After interning at The Breakers in Palm Beach, Florida, and cooking for the U.S. Open, he returned to New York City after Hurricanes Katrina and Wilma in 2005. In NYC he worked at Sea Grill and at the well-lauded A Voce for 2.5 years.
His mother worked as a cook at a daycare center, and they have been cooking together since he was 6 years old. He still loves to make the foods she taught him: tacos and tamales. Chef Andy has a new Beef Empanada recipe, featured on The Norm's Spring menu!
His mother (and Chef Saul) remain his culinary heroes.
"She is the reason why I cook," he said.