Meet the Chef
Andy Gramps; Executive Chef; French Manor Inn and Spa
This image shows Chef Andy tending to our onsite "Chef's Garden". Chef Andy also does a Garden Tour each Saturday during harvest season (Summer/Fall) to guests interested in learning some gardening tips and to see first hand the fresh fruits and vegetables that Chef Andy will be preparing that evening for dinner.
Chef Andrew, born and raised in Dallas, PA, developed his love and passion for cooking from his grandmother. He entered the restaurant industry at the age of 15 and worked at various restaurants throughout high school. Upon graduation from Dallas High School, Chef Andrew decided to dedicate his professional career in the restaurant industry and continued his education at the New England Culinary Institute of Vermont.
At NECI, Chef Andrew recieved top notch training and invaluable experience in every aspect of the culinary industry. He had the pleasure of experiencing two internships during this time at NECI; at Isabella in Wilkes Barre, PA and Cannel Bay, a Rosewood Resort in St John's, the US Virgin Islands. He recieved his Associate Degree in the Culinary Arts, Class of 2009.
After graduation, Chef Andrew accepted the position of Sous Chef at Connor's Grill Room in Dallas, PA. After a length of time at Connor's, Chef Andrew took a position of Head Line Cook at the Rustic Kitchen at Mohegan Sun, Pocono Downs. After spending a year at Pocono Downs, Chef Andrew was offered a position of Sous Chef at the French Manor Inn and Spa. And most recently, we are proud to announce that Chef Andrew has accepted to position of Executive Chef at the French Manor Inn and Spa.
Chef Andrew shares a love of cooking, gardening and fitness. He is excited to incorporate not only the freshest on-site grown produce into his menus, but also his knowledge of healthy living. We hope you enjoy his gourmet cuisine here at the French Manor Inn and Spa.