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Andy Coniglio has a diverse range of work experience in the culinary industry. Andy started their career as the Head Chef at FXBuckley Pub and Restaurant in 2002 and worked there until 2004. Andy then served as a Sous Chef at Bon Appetit Restaurant from 2004 to 2007. Following that, they worked as the Chef de Cuisine at Belleview Biltmore Resort & Spa from 2007 to 2008. From 2008 to 2011, Andy worked at Innisbrook, a Salamander Golf & Spa Resort, as the Chef de Cuisine/Banquet Chef. Andy then transitioned to Delaware North as a Sous Chef from 2011 to 2012. Andy returned to Innisbrook as an Executive Chef in 2012 and held that position until 2016. Currently, they are working as the Corporate Chef for Global Strategic Accounts at Welbilt Inc.

Andy Coniglio attended Johnson & Wales University from 1995 to 1997, where they earned an Associate's degree in Culinary Arts/Chef Training. In addition to their degree, Andy has also obtained several certifications. In October 2021, they became an ACF Certified Sous Chef (CSC) from the American Culinary Federation. Andy also received the Worldchefs Certified Executive Chef certification from City & Guilds in September 2021.