Andrew Olsen has been working in the culinary industry since 2006, holding various roles such as Sous Chef, Assistant Sous Chef, Kitchen Supervisor, and Lead Cook at companies like NVN Hotels, Marriott International, and Gordon Biersch Brewery Restaurant. Andrew earned an Associate of Arts and Sciences degree in Culinary Arts/Chef Training from Le Cordon Bleu College of Culinary Arts-Orlando in 2007.
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