About Angel Andrade
Andrade grew up in Tehuacán, Mexico, in the southeastern Puebla state, and spent his childhood watching his mother cook for her seven children every day and visiting the local markets for seasonal fruits and vegetables. Andrade moved to the U.S. 1990 and with the desire to cook in the city’s top establishments, he enrolled in Peter Klump’s School of Culinary Arts (now Institute of Culinary Education), in 1996. Upon graduation from ICE, Andrade honed his skills in a diverse range of restaurants including Mercer Kitchen, Gustavino’s, Chango and Spice Market. In 2005, Andrade joined the team at Cookshop where he strengthened his commitment to sourcing locally and showcased the season’s bounty through ingredient-driven cuisine. In his current position as chef de cuisine, Andrade showcases the dishes from his childhood with inspiration from his mother and heritage.