Andrew Boyd, Executive Chef

Andrew Boyd, originally from Goochland VA, is a graduate of The Culinary Institute of America. He moved to Charleston, South Carolina to “help his sister make rent but ended up staying when he met his wife.” Andrew went from being a Deli Manager at Harris Teeter to becoming Chef de Cuisine at 39 Rue de Jean. In 2018, Andrew become the Executive Chef of Coast Bar and Grill. Andrew considers his ability to think in and outside of the box one of his best skills that he brings to his job. A huge motivator for Andrew is simply “good food” and for 27 years, he has enjoyed working in the culinary field because of the people he gets to work with and the food he gets to play with. Though he works tirelessly in his career, the free time he does acquire goes to his family, especially playing with his son. 


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