Andrew
Wilkinson has a love of cooking and a passion for fresh ingredients
that stretches back to days spent working on the lobster docks in
Maine. Trained at The Culinary Institute of America, Wilkinson has
an instinctive understanding of superior cuisine. And, after years
in a business that quickly takes its toll on a chef's patience,
Wilkinson still takes genuine pleasure in serving people. Eating
can easily be a mundane experience but Andrew enjoys ensuring that
his customers are always exposed to exciting flavors. Wilkinson
strongly believes in creating what he calls "real food,"
dishes that customers can enjoy on a day-to-day basis. His plates
are not designed to be architectural miracles but to consistently
provide high quality food. Working with seafood is not easy. Questions
of freshness, pricing and market availability dominate Wilkinson's
daily menu decisions. His network of suppliers stretches from Australia
to Idaho and Wilkinson is constantly looking for innovative ways
to utilize lesser-known fish. For instance, the Tarakihi from New
Zealand is found on few Boston menus but is a popular special at
Skipjack's.
Prior to joining Restaurant Concepts, Inc., the
owners of Skipjack's, Wilkinson made his mark in New York as the
executive chef of the Rainbow Room. Under his three-year leadership,
the Rainbow Room achieved an excellence that was recognized by The
New York Times and awarded a 2-star designation. During that same
period the restaurant realized over $25 million dollars a year in
sales. Such quality of cuisine is rarely found in such high volume
restaurants.
During his time at Skipjack's, Wilkinson has instilled
in his staff a love of experimentation tempered by an emphasis on
consistency. Wilkinson brings extensive international experience
to the kitchen. After graduating from the CIA, he worked at the
2-star Kur Hotel Traube in Germany. He returned to the U.S. to be
the sous chef at Aurora in New York City and after three years was
recruited to Japan. There he opened an American restaurant that
is still in operation. Wilkinson has been recognized for his skill
numerous times. Twice he worked with the U.S. Culinary Olympic Team,
both times the team was awarded gold medals. Andrew serves on the
board of the CIA and is also a member of the American Culinary Federation.
The most important things in Andrew's life, family
and cooking, have always intersected. As a child he enjoyed watching
his mother work in the kitchen. He calls her a good, New England
home cook and once invited her to work with him on a special dinner
at The James Beard House. Andrew met his wife Regina, a pastry chef,
at the CIA. They have two children, Hattie and Ryan, and the family
lives in Medfield, Massachusetts. His parents still live in Portland,
Maine. Andrew doesn't expect to ever stop cooking saying his craft
remains a fascinating one and that he still feels like a kid in
the kitchen.
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