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Andi Cagle

Executive Chef

 
 
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Background

  • Graduated Le Cordon Bleu School of Culinary Arts, Atlanta, GA with honors

  • Former Program Director “Culinard” School of Culinary Arts Virginia College

Chattanooga TN, 5 years

  • Executive Chef for the Ambassador’s Ball, 2013 Presidential Inauguration for

President Obama

  • Women’s Way Magazine ( Food Writer )

  • Current Position: Executive Chef & Owner of Kozy Cooking Catering Company

  • President of the Chattanooga Chapter (ACF) American Culinary Federation

2016- 2018

  • 24 years of Food & Beverage Experience

  • General manager of 2 restaurants (Blue Orleans & Porters Steakhouse)

  • World Food Championship Finalist 2015 Placed #6 in Pasta

  • Former Culinary Instructor at Chattanooga State 2018 (Culinary I class)

 
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