Well, hello there! My name is Andrew Bryson, Chef Andrew if you’re fancy. I have been in the culinary world for 32 years, starting in 1991 as a dishwasher at the Airlane Hotel, leaving 15 years later as their Executive Sous Chef. I attended George Brown College Culinary Arts program in Toronto graduating with a Blue Seal and knew immediately that I had found my passion. From banquet dining, fine dining, and greasy spoons I’ve really tried it all; being a Private Chef for Thunder Bay Men's senior ski circuit team, travelling to Colorado for their training had to be one of the most unique experiences in my career. Though my experience as the Chef/ Kitchen Co-Ordinator for the Shelter House had to be one of the most rewarding positions I’ve had the privilege to hold. It humbled me to be able to create wholesome meals, using locally sourced and donated ingredients, for grassroots folks. I’ve cooked for the elite, I’ve cooked for the everyday person, and I’ve cooked for the less fortunate…Now, I am ready to take all that experience, bundle it with love, and share it with the children at Nature’s Nest.