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 newest mission; “Real Food for Healthier Kids”. Andrew is spearheading North Coast Seafoods’ commitment to offer all school children the benefits of adding seafood to the weekly menu offering. Wilkinson is constantly looking for innovative ways to utilize lesser-known, sustainable and healthy fish choices for today’s changing diet.
Prior to joining North Coast Seafoods, Wilkinson was Chef/Partner of Skipjack's Restaurant Group in Boston. Wilkinson made his mark in New York City as the executive chef of the Rainbow Room.
Wilkinson brings extensive international experience to the kitchen. After graduating from the CIA, he worked at the 3-star Kur Hotel Traube Tonbach 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 Fukuoka, Japan. There he opened an American restaurant featuring flavors of American regional cuisine. Wilkinson has been recognized for his skill numerous times. Twice he worked with the U.S. Culinary Olympic Team, both 1984 & 1988. Andrew served 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 my inspiration: a traditional New England home cook. A career highlight for Andrew was a “Mother&Chef” dinner at The James Beard House. Andrew met his wife Regina, a pastry chef, at the CIA. They have two grown adult children, Hattie and Ryan, and currently resides in Medfield, Massachusetts.
