Chef
Andrew Whitcomb

New York

About Andrew Whitcomb

Andrew Whitcomb is the chef at Normon. Nestled between the sweeping coastlines and snow-topped mountains of his Maine home, he was keenly aware of nature at a young age. From adjacent farmlands and farmers markets to his parents’ gardens, local produce played an important role in his life.

Continue reading ▾

Accolades

Rising Star Chef
Star Chefs International

Where I Go Out

Mussels escabeche on toast

Estela

$$$$, American, Spanish, Wine Bar, Nolita

"I have dreams about this incredibly simple yet elegant dish! The mussels are lightly pickled and served on top of char-grilled bread with cilantro jus. The elements are so basic and perfectly executed every time. Light, refreshing and just big enough to leave you wanting more."

$$$, Full Bar, Modern, New American, Midtown Manhattan

"A very classic dish with plenty of texture and flavors to keep you coming back for more. It's served a bit deconstructed and you are instructed to mix it as you like. The addition of puffed farro adds enough texture to keep the otherwise soft dish interesting."

$$, Café, Ice Cream, Italian, Park Slope

"Not your grandma's pistachio ice cream. This gelato is the real deal. Always creamy and studded with toasted pistachios. Incredibly intense pistachio flavor. You can either sit down inside the dessert bar or grab a scoop outside."

Chef

Andrew Whitcomb

Norman

Black truffle and speck pizza

Luzzo's

$$, Pizza, Italian, Ukrainian Village

"Take a traditional margarita pizza and add thinly shaved speck and black truffle paste. A thin, crispy crust, lightly charred from the wood and always the perfect proportion of cheese to sauce. Hands down my favorite pie in the city."

Chef

Andrew Whitcomb

Norman

ChefAndrew Whitcomb

New York

About Andrew Whitcomb

Accolades

Where I Go Out

Chef
Andrew Whitcomb