Andrew Welch became Executive Chef of Tarallucci e Vino in 2013. His menus are reflective of his Italian cooking philosophy and passion for local ingredients, featuring daily specials inspired by trips to the Greenmarket and his uncle’s organic farm in New Jersey.

Prior to leading our kitchen, Andrew served as Executive Sous Chef of the Jumeirah Essex House. Before that, he worked at Esca, under Chef David Pasternack, who cultivated Andrew’s appreciation for the incredible diversity of the ocean and deeply influenced his seasonal cooking style.