andres
dangond
ABOUT
Andres dangond
Executive chef and culinary consultant whose twenty years cover every corner of the industry: trained at Alinea and L2O in Chicago, chef-owner of Alvecino in Bogotá, executive chef and partner at The Cut in Orange County, expedition cooking in the Alaskan wilds, and nearly a decade as Executive Chef and Director of Culinary Development at Lynx Grills, alongside serving as the U.S. Brand Ambassador for Josper.
The
road
here
Bogotá. Chef and owner of Alvecino. Built it, ran it, cooked in it.
Chicago. Trained at Alinea and L2O, two of the most defining three-star Michelin fine-dining kitchens in America.
Los Angeles & Orange County. Executive chef and partner at The Cut.
Alaska. Expedition chef, cooking in the wilds, including on glaciers.
Lynx Grills, Middleby. Executive Chef and Director of Culinary Development for nearly a decade. Demos, trade shows, dealer training, and product development across the residential portfolio.
Josper. U.S. Brand Ambassador, training owners and restaurants on charcoal cooking nationwide.
Today. Culinary consulting and R&D, equipment training, and demo and event chef work for brands, plus Smoke Point, a weekly letter on high heat cooking published on this site.
Alexa Young, CA
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