Chef, Owner

Andy Ticer

MEMPHIS

About Andy Ticer

A born and bred Memphian, Andy Ticer opened Andrew Michael Italian Kitchen with Michael Hudman in 2008 to feature innovative Italian cooking rooted in Southern tradition. Ticer trained at Johnson and Wales University in Charleston, South Carolina and the Italian Culinary Institute in Calabria, Italy. Ticer and Hudman's second restaurant, Hog & Hominy, is a wood-burning neighborhood eatery and was named one of the top new restaurants by GQ Magazine, Southern Living, and Bon Appetit. In his review of the restaurants in 2013, Pete Wells of the New York Times called the restaurants “A sibling rivalry worth diving into.” Early 2015 saw the opening of the chefs’ third space, Porcellino’s Craft Butcher, complete with classic pastries, coffee, espresso. The chefs opened Josephine Estelle in the Ace Hotel New Orleans in March 2016. Catherine & Mary’s, the chef’s first restaurant in Downtown Memphis, opened in September of 2016 and brought together their blend of grandmother cooking, Italian philosophy of dining, and southern ingredients to the heart of the city. In January of 2018, the chefs opened their second downtown restaurant, located in the Old Dominic Distillery on South Front Street.

  • Best New Chef 2013
    Food & Wine Magazine
  • Best New Restaurant - Hog & Hominy
    GQ

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  • Best New Restaurant Nominee
    James Beard Foundation
  • Best Chef: Southeast Nominee, 2012-2017
    James Beard Foundation
  • Top New Restaurant - Hog & Hominy
    Southern Living
  • Top 50 New Restaurants 2015, 2016
    Bon Appétit
  • Kentucky-Tennessee Rising Star Chefs 2014
    Starchef.com

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