Andrew Whitmoyer is a born and raised Hoosier from the west side of Indianapolis. He began his restaurant life as a junior in high school. After his first taste of cooking, he got more serious and attended the California Culinary Academy in San Francisco, a Cordon Bleu school.

Returning home after graduation, Andrew worked in kitchens around Indianapolis, including The Oceanaire, Papa Joe Juniors and also running a catering company. After these experiences, Andrew ramped up his career path, starting at Goose the Market, followed by Indy’s well known Bluebeard and then taking over the kitchen at Thunderbird. During this time, he also built a successful pop up dinner series known as Chefs Night Off. Utilizing local chefs to create 4 to 5 course tasting menus every month, money was raised to take 5 local chefs to cook at the famed James Beard house in New York City.

Once again Andrew felt the urge to travel
and learn from other American restaurants. Moving to Chicago, he accepted a Front of House position at the 3 Michelin Star restaurant Alinea, which became more of a learning experience as he worked his way up to a captain position at Alinea’s sister restaurant, Next.

Eventually Andrew accepted a position in Las Vegas at Thomas Keller’s famed Bouchon Bistro, again expanding his chef’s knowledge.

Ready to get back to his roots, Andrew returns to his hometown to become the Executive Chef of Cobblestone in Zionsville, where he hopes to continue the rich tradition of the 20 year restaurant, while adding his own special twist and dishes to an already spectacular menu.