Passion, dedication and creativity are the spiritual holy trinity for every true chef and, as with exceptional recipes, each ingredient is essential. Snow embodies this recipe.

Though a man of measured words, his food speaks volumes. He is a chef with a passion for all things culinary and all things that could, if imagined differently, be culinary. Demi-glace excites him – from such humble beginnings to such a rich reward. Trips to the market empower him – the lure of so many possibilities.

Andy Snow is a graduate of the Restaurant School in Philadelphia. In 1987 he launched Feastivities Events with his wife Meryl.

After 23 years and over 7100 weddings, corporate and social events he still has the obsession to create. As a Chef he’s in the kitchen and he’s always excited to be there. His enthusiasm both motivates and inspires his staff. He nurtures this attitude by working along side his team and showing them, on a daily basis, what they can accomplish. First among equals he may be a typical boss, but you’d be hard pressed to label him at that. He is a man with a passion of all things culinary and all things that could, if imagined differently be culinary. Most people will say “the food is delicious” Chef says, “It will make your taste buds scream with delight.”

Andy was honored when the James Beard Foundation in New York asked him to caterer Easter Brunch for their members.

Andy was the first chef to receive a CATIE Award for Chef of the Year from the ICA (International Caterers Association)

Andy is a regular speaker for industry conferences such as Catersource and NACE. He was also one of twelve chefs selected to be published in a cookbook produced by the ICA entitled “Inside the Recipe Box of the Catering Chef”.

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