Andrew Maxwell is Managing Director and Principal of the UK’s first independent cookery school, Tante Marie Culinary Academy.
Andrew initially trained at Ballymaloe Cookery School in 1998, he spent a further two years at the school as a teacher.
Andrew subsequently moved into the top end of the restaurant industry, working at Peter Gordon’s groundbreaking ‘The Sugarclub’ in London before spending two years working at the prestigious MG Garage, Australia’s Restaurant of the year in 2000.
On returning to London Andrew joined the eponymous 3 star Michelin, Restaurant Gordon Ramsay in Chelsea as Senior Chef de Partie before becoming Junior Sous Chef at Thyme Restaurant in Clapham under the inspirational guidance of Adam Byatt.
He became Managing Director and Principal of Tante Marie in April 2008. He is involved in every aspect of day-to-day life in the school, teaching and examining the students. With a great many UK cookery schools now being run by Tante Marie graduates, he is also a passionate supporter of the independent cookery school sector. Working closely with the Confederation of Tourism and Hospitality – the hospitality sector’s qualifications awarding body, under Andrew’s guidance, Tante Marie Culinary Academy has helped create the CTH Level 2 Award in Culinary Skills, the CTH Level 4 Diploma in Professional Culinary Arts and is currently helping with the creation of a new Level 5 Hospitality Management Diploma.
When not teaching, Andrew enjoys an active life of outdoors pursuits including triathlons, rock climbing and cave diving.