Our Team
Meet the Chef
Andrew Curren
Andrew Curren is an Austin-based chef with over 20 years of professional kitchen and hospitality experience. As the valedictorian graduate of the Culinary Institute of America in Hyde Park, New York, he’s had the opportunity to work with renowned chefs Floyd Cardoz at Tabla in NYC and Jonathan Waxman at Barbuto in the West Village.
He’s studied culinary arts around the world, including Italy which inspired him to open Italic, a true, rustic Italian restaurant in Downtown Austin. Drew is a two-time nominee for Food & Wine’s “People’s Best New Chef,” and has also competed on “Top Chef: Texas.” His love for cooking and sourcing the best ingredients expands beyond his own restaurants. His passion is traveling around the country to work alongside local chefs and participate in food festivals including his personal favorites, Austin Food & Wine and Hawaii Food & Wine.
Back at home, he spends time developing innovative restaurant concepts as the Austin food scene expands. Drew and his wife, Mary Catherine, are actively involved in creating menus and the pastry program at Irene’s, 24 Diner, Italic and Cookbook at the new Central Austin Library.
