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Andrew Parker has held various titles in the culinary industry, starting as a Chef De Partie at Michaels Nook in 2000. Andrew then progressed to Senior Sous Chef roles at DEVONSHIRE ARMS (BOLTON ABBEY) LIMITED and Harvey Nichols before becoming Head Chef at Stanley House Hotel & Spa and Georges Dining Room. Currently, Andrew holds the title of Head of Day Warehouse & Production, Innovation & Production Manager, and Purchasing Buyer at Wellocks, showcasing their extensive experience and expertise in the field.