Sea to Table with Andy McGlasson

Due to the nature of the event, we are unable to accommodate dietary restrictions and allergies. 

Meet Executive Sous Chef Andy McGlasson

Born in Forsyth County, North Carolina, Andy McGlasson discovered his passion for cooking at a young age while spending time on his grandmother's farm in eastern Tennessee. Inspired by the flavors of homegrown ingredients and Southern hospitality, he developed a deep appreciation for fresh, seasonal cooking.

Andy honed his craft over three years as a Sous Chef at a Wolfgang Puck restaurant, refining his skills in high-level, innovative cuisine. A decade ago, he made the move to the coast, where his love for fresh seafood and locally sourced produce truly flourished.

Throughout his career, Andy has led the kitchens of several beloved local favorites, including Salt 64, Edgewater 122, and Fishy Fishy Café. With a deep understanding of coastal flavors and a passion for creating unforgettable dining experiences, he continues to bring his expertise and creativity to every dish he prepares.