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Andrade Drew HS 275x275 - Andrade, Drew

Drew Andrade


Drew Andrade Executive Chef at Tanuki Raised in Memphis, TN, Executive Chef Drew Andrade of Tanuki credits his mother and her home cooking as the source of inspiration for his career. Committed to becoming a chef, Andrade jump-started his career at the age of 13 when he he landed his first job in the kitchen at Equestria where he helped the prep cooks, learning the ropes of a professional kitchen. Upon completing his education at MTSU in Nashville, Andrade moved to Los Angeles, determined to further his position in the culinary landscape. He landed a job as sous chef at Wolfgang Puck’s famed Beverly Hills hotspot Spago where he learned the ins and outs of the upscale restaurant business. Andrade was first introduced to Japanese influence during his time at Spago, a passion that he has held onto since that time. Seeking out the opportunity of a lifetime, Andrade relocated to Spain where he worked as the mentee of Martin Beresategllia at his restaurant, which received an impressive three Michelin stars. Following his time in Spain, Andrade further cultured himself with a move to Dubai where he secured the opportunity to open Novikov. Ready to head back to the states, Andrade made his move back to Miami where he now serves as the Executive Chef at Tanuki. For Andrade, work ethic is the most important characteristic necessary for a chef. He says, “you should be able to learn and do anything, it comes down to hard work.” His favorite part of being a chef is the “sense of accomplishment you get every day. You get to see satisfaction on people’s face, which is priceless.” In his time outside of the kitchen, Andrade enjoys cooking at home and exploring Miami.

More about Drew Andrade

What is your ultimate comfort food? Carnitas nachos If you weren't a chef, what would you be?
Defense attorney
What three things are always in your pantry?
Pickled jalapeño, ranch , tabasco
If you could cook with anyone in the world, who would it be?
Alice Waters