Andrew Corrigan

Chef
Andrew Corrigan

New York

About Andrew Corrigan

Andrew has worked in many New York City restaurants including Del Posto, Lupa, Tocqueville, 15 East and Locanda Verde. He chose each of these restaurants, specifically because of the quality of ingredients they use & care they put into preparing each individual dish. He is now the executive chef of Cookshop.

Where I Go Out

At My Venues

Spaghetti squash with hazelnut cream, dried cherries and spiced fried kale
$$$, Happy Hour, Outdoor Seating, Modern, Full Bar, American, Chelsea
"The squash comes out pulled with rich and creamy hazelnut, which rounds out the vegetable. Also, the crunch from the hazelnuts and crispiness of the kale give great texture while the sweet, tart cherries brighten the dish up. The kitchen is run by a bunch of talented chefs who source from some of the best local farms in New England."