Andrew Spurgin

Andrew Spurgin brings his diverse skill sets to consulting work with caterers, chefs, restaurants and hotels. He also creates bespoke events - from concept, styling, menu design and vendor brokering - as well as other related focus areas.
Tomato Water Gazpacho | Dragon Fruit . Tiny Vegetables . Aromatics . Florals
EDUCATION & EXPERIENCE
The Bahia Hotel. San Diego, CA
Line Cook, Room Service, Banquet Manager
Baker From The Forest. San Diego, CA
Baker, Cook, Manager
Piret's. San Diego, CA
Director of Catering, Sous Chef
The French Gourmet. San Diego, CA
Sous Chef, Manager
TK&A Custom Catering. San Diego, CA
Chef, Manager
Neal's Yard Dairy. London, England
Cheesemonger
Mustard Catering. London, England
Chef Consultant
Waters Fine Catering. San Diego, CA
Executive Chef/Director
Campine. San Diego, CA
Chef/Partner
Andrew Spurgin LTD. San Diego, CA
Chef/Owner
SKILLS & EXPERTISE
Bespoke Event Styling and Menu
Design
Food Industry Consultancy
Tailored Menu Development
Comprehensive Staff Training
Company Rebranding
Broad Scope Catering Restructure
Consulting for Non-Profit Events
Lectures/Classes
TV/Radio Guest Appearances
Sustainable Seafood Champion
35 Years Industry Experience
Food Styling
Headhunting
Andrew specializes in new twists on classic favorites, cutting edge culinary trends, the ins and outs of maintaining a sustainable menu and unique plate styling. He is well versed in American, Mexican, English, French and Japanese Cuisine.
GALLERY
VIDEO

  • Izakaya

  • Aspagus with Supermodel Kelly Emberg

  • Avacodo Madness Chef's Plate 3 with Chef's Roll

  • San Diego Public Market: Taste of the Market

  • Vendimia 2013 en Finca Altozano - Cooking in Valle de Guadalupe, Baja, México

  • San Diego Public Market: Street Food Festival co-produced by Andrew Spurgin
MEMBERSHIPS & AFFILIATIONS
Past Director - International Catering Association
Past Member of the Director's Cabinet - Scripps Institution of Oceanography
Past Advisory Board Member - Catersource Magazine
Past Advisory Board Member - Catering Magazine
Trustee - International Catering Association Education Foundation
E.W. Scripps Associate - Scripps Institution of Oceanography
Associate Board Member - Slow Food Urban San Diego
Superdiner - San Diego Union Tribune
Co-Founder - Cooks Confab
Co-Founder - Passionfish
AWARDS & ACCOLADES
  • National Caterer of the Year, 2004, Event Solutions Magazine
  • Best Caterer, 2005, California Restaurant Association
  • Coolest Catering Company, 2007. 944 Magazine
  • Editor's Pick Best Caterer, 2007, Best of City Search
  • Caterer of the Year, 2004, 2005, 2006, 2007, 2008, 2009, 2010, San Diego Magazine
  • Best of the Best, 2006, 2007, 2008, 2009 & 2010, Ranch & Coast Magazine
  • ACE Award, Best Caterer of The West 2009, Catersource Magazine
  • Reader's Picks, Catering Company with Its Act Together 2009, 944 Magazine
  • Chefs Hall of Fame, 2011, Home/Garden Lifestyles
  • Roger Revelle Award, 2012, San Diego Oceans Foundation
  • Ocean Leadership Award for Excellence in Culinary Sustainability 2013, San Diego Oceans Foundation
DISTRIBUTORS
  • Maserati
  • Tiffany & Co.
  • Sony
  • Scripps Institution of Oceanography
  • Ferrari
  • Qualcomm
  • Pfizer
  • Nordstrom
  • Nissan Design America
  • Neiman Marcus
  • Louis Vuitton
  • Land Rover
  • Gucci
  • General Motors
  • Cartier
  • Callaway Golf
  • Bristol-Myers Squibb
  • Bloomingdale's
  • Ted Baker
  • Aston Martin
  • Audi
CLIENTS
  • Maserati
  • Tiffany & Co.
  • Sony
  • Scripps Institution of Oceanography
  • Ferrari
  • Qualcomm
  • Pfizer
  • Nordstrom
  • Nissan Design America
  • Neiman Marcus
  • Louis Vuitton
  • Land Rover
  • Gucci
  • General Motors
  • Cartier
  • Callaway Golf
  • Bristol-Myers Squibb
  • Bloomingdale's
  • Ted Baker
  • Aston Martin
  • Audi
RAVE REVIEWS
"Wow! Thank you so much for the excellent attention to detail in every aspect of our Audi Miramar Grand Opening event October 27th! From our initial meeting, to selecting the delicious food and libations, quick responses to all my questions right down to the professional, courteous staff you provided that night, I would say was a "10+". The bartenders did an AWESOME job creating our "signature" cocktail for the evening. It was a big hit and certainly was talked about and enjoyed throughout the evening. Our goal is to provide our clients with an exceptional experience; so much so that they would only think of us when someone asks them about their Audi. No other company need attempt to recruit our business because we wouldn't consider any other company but yours!"
- Sue Sabbaugh, General Manager, Audi Miramar

"Thank you for creating the PERFECT evening for our guests. Your creativity in designing a unique food and beverage menu was appreciated and I have never had so many people compliment us on the perfection of every detail. Your entire staff was professional and so attentive. It was truly a 5 Star experience from start to finish"
- Cathryn Ramirez, Group Director - Southern California, Tiffany & Co.

"You nailed it once again! Last night's ShowTec jet setting anniversary event was beyond stellar. Amazing ideas, tasty product & VIP service. You made everyone feel special. Truly a head turner that made for a perfect night of celebration... In style! Thank you for bringing your first class treatment & providing another fantastic array of new & exciting offerings! You are a fantastic partner and we are very fortunate to have you here! Deelish-us!! Loved it all. :) thank you thank you all!"
- Janice Dodge, Senior Event Designer, ShowTec, Inc.

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Andrew Spurgin
Andrew Spurgin
aspurgin@chefsroll.com
San Diego, CA
United States

Andrew Spurgin™
Owner


I grew up in my aunts' restaurant and uncle's butcher shop in London. As a child, I would sneak out of our house on Park Street to hang out with the Cockney "Barrow Boys" at nearby Borough Market. I didn't want to be a cowboy or a fireman when I grew up, I wanted to be a "Barrow Boy!" While I've never achieved that particular distinction, I did settle for career that served my other passion in "the industry."

I washed dishes, cooked, baked, cut and burned myself, I listened, I watched, and I read. I scorched things, burnt others, I spent weeks cooking everything in salt, and eating every type of oyster I could get my hands on. I milked cows, made cheese, visited farms and happily spent every penny I had on a meal.

At some point I realized I'd fallen in love, and redoubled my efforts - a lesser number of things were burnt, fewer appendages cut, and I realized I had learned a craft, and a passion to last a lifetime. Now I share all of that willingly-whether it's on a plate, or by word of encouragement to a culinary student. I've taken, I've learned, I continue to learn, and now I can give back. I consider myself extraordinarily fortunate!