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Andrew Gruel has a diverse range of culinary experience. andrew began their career as an Apprentice-Chef De Partie at Timberline Lodge in 2000. andrew then worked as a Chef De Cuisine at Cook's Fresh Market from 2001 to 2003. Gruel then joined The Ritz-Carlton Hotel Company LLC as a Cook-Departmental Trainer-Culinary from 2003 to 2004. andrew further expanded their skills and knowledge as a Test Cook-Intern at America's Test Kitchen from 2005 to 2006. Gruel then took on the role of Executive Chef-General Manager at Jack's of New London, where they managed a staff of over 50 people and showcased their culinary abilities on various media platforms. andrew also worked as a Chef De Cuisine at Marriott International and as an Executive Chef-Interim General Manager at McLoone's Restaurants. Gruel's passion for sustainability led him to the Aquarium of the Pacific, where they served as a Program Manager, promoting the consumption of sustainable seafood. Currently, Gruel is the Chef/Owner of Slapfish Restaurant Group, offering fresh and responsible American seafood.

Andrew Gruel attended Johnson & Wales University from 2001 to 2005, where they earned a Bachelor of Science degree in Culinary Arts & Food Marketing. Prior to that, they attended Bates College from 1998 to 2000, although it is unclear if they earned a degree from there. At an earlier stage, they attended Pingry from 1992 to 1998, but no degree or field of study information is provided for this period.