Andrew was born and raised in Philadelphia and began his culinary career at a family-owned and operated restaurant called Totaros, just outside the city. He worked under Chef Ken Ulsh, and it was from him whose Andrew’s passion for food developed.
Andrew brings a fiery passion to Mezza Luna, a passion for the wood-fired oven and grill.
The majority of dishes found on the new dinner menu all cook on the heart and soul of our kitchen, the wood fire.
Making the wood-fire the focal point of his dishes, restaurant guests will enjoy the one-of-a-kind wood flavor that comes from the high dry heat, and produces the smoky flavor we all love.