Andy Nusser

Andy Nusser grew up in Spain and worked at Restaurante Casa Nun in Costa Brava. He made a name for himself as the opening chef at Babbo in New York City, and worked at Po in Greenwich Village, before becoming the chef/partner at Casa Mono and Bar Jamón. Andy is also the chef and partner of Tarry Lodge Enoteca in Westport and New Haven, Connecticut.

Experience

Andy Nusser developed his love for food in Costa Brava where he worked at Restaurante Casa Nun. Andy worked in the tiny kitchen at Po in New York City's Greenwich Village before becoming the opening chef at Babbo in 1998. He earned three stars from The New York Times and the James Beard Foundation award for Best New Restaurant. Having grown up in Spain, Andy was inspired by the food he experienced to become the chef and partner at Casa Mono and Bar Jamón in Gramercy. The restaurant has earned one Michelin star for more than 10 years.

Andy is also the chef and partner of Tarry Lodge Enoteca that serves wood-burning pizza and pasta in Westport and New Haven, Connecticut. He divides his time between the three restaurants and with his family in Hastings-on-Hudson.

Education

In 1995, Nussar graduated from the Culinary Institute of America as valedictorian.

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