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Andrew Werblin

A veteran of critically acclaimed fine dining hot spots, Louro in Manhattan's West Village and Restaurant Nicholas in Red Bank, NJ, Chef Andrew Werblin deftly combines traditional and modernist techniques with his menus.  Working  with globally influenced flavors, Chef Andrew creates a refined, innovative take on high-end cuisine including indulgent treats, plant-based foods and meal programs inspired by the seasons.

After graduating from the University of Delaware as a proud Blue Hen, Chef Andrew ditched the finance degree to attend the prestigious Culinary Institute of America before honing his craft in renowned restaurant kitchens and executive investment banking dining rooms throughout the tri-state area including several companies with an emphasis with farm to table catering.  To further exercise his creativity, Chef Andrew takes part in several  pop-up dinners and exclusive private events in and around the city.