Andre Fuentes

Keep it simple and seasonal. Slow and low.
Shrimp and Grits: marinated shrimp, smoked cheddar grits, roasted bell pepper
Vegepalooza Wine Dinner at The Patio on Lamont Street: A five- course vegetarian dinner with wines to complement
Dana Point Brewcation: Local brew paired with local food.
West Virginia University. Morgantown, WV
The Chalfonte Hotel. Cape May, NJ
Line Cook
Terzo Piano. Chicago, Il
Lead Line Cook
Davanti Enoteca. Chicago, Il
Lead Line Cook
The Patio on Lamont Street. San Diego, CA
Chef De Cuisine
BOH operations
Deboning poultry
Fish butchery
Food/menu costing
Garde manger/Pantry
Homemade pasta
Hot line cookery
Ingredient sourcing
Kitchen management
Knife skills
Meat butchery
Menu development
Product ordering
Safe food handling
Food styling
Andre Fuentes
Andre Fuentes
San Diego, CA
United States

The Patio Restaurant Group
Chef De Cuisine

Straight-forward in his approach to cooking, Andre Fuentes believes food should be good and not overly complicated. Originally from Virginia, Andre was raised on eclectic Southern dishes, with an East Coast influence. Andre got his start in the restaurant business 12 years ago when he took a job at the Chalfonte Hotel in Cape May, New Jersey. It was under the guidance of two women, Dot and Lucile, that he learned the basics and fundamentals of cooking, which he still incorporates into his kitchen today. Andre has worked in Chicago at The Southern (formerly The Chaise Lounge), The Purple Pig, Terzo Piano, and Davanti before moving to San Diego four years ago. A important member of the team since the opening of The Patio on Lamont Street in November 2012, Andre now is in charge of developing the wine dinner menus and implementing new menu items on a seasonal basis.