Andrew Ryland Spurgin, Executive Chef/Director
Waters Fine Catering - San Diego
619-276-8803
aspurgin@waterscatering.com
www.waterscatering.com
Andrew has designed events and prepared menus and events honoring dignitaries and glitterati for over the last three decades. He has cooked for three US presidents, Martha Stewart and at the renowned James Beard House in New York City
He grew up in London, working in his relative's restaurant and butcher shop. His aunts introduced him early to the bounty of local purveyors at London's historic Borough Market where he also “worked” at a young age. His family moved to San Diego in 1974.
He was chef and baker of one of California's first handcrafted on-premise bakery/restaurants. He was director of catering at Southern California's celebrated Piret's, and at several other respected catering firms. Andrew has consulted and cooked with London's Mustard Catering Ltd. and has been tutored by the cheesemongers at Neal's Yard Dairy also in London.
Andrew is a co-founder of Passionfish and Cooks Confab. He also sits on the Advisory Board of Catering Magazine and Event Solutions Magazine. He is an Associate Board Member of the Slow Food Convivium San Diego. He is a past member of the Director's Cabinet for Scripps Institution of Oceanography and E.W. Scripps Associate. He helped develop Blue Ocean Institute’s “Green Chefs Blue Ocean" program, a national curriculum for culinary students and continuing education for chefs.
Andrew regularly lectures to the industry and public (yep, kids too) on sustainability, cooking, event design, culinary responsibility and entertaining. His events, interviews and photos have been featured in numerous local and national magazines, radio and TV.
He has received the coveted ACE Award as Best Caterer in the West, Spotlight Award as National Caterer of the Year, and Waters Fine Catering has consistently won accolades from a host of local magazines as Best Caterer in San Diego.
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