That Guy 

A middle-aged man wearing a grey button-up shirt and a beige apron stands in a narrow alleyway with brick walls on either side.

Chef • Restaurateur • Culinary Consultant

Andrew Zimmerman is an acclaimed chef and restaurant consultant known for his polished take on modern American cuisine and his skill in weaving in global influences. Based in Chicago, he has built a distinguished career marked by creativity, reliability, and a collaborative spirit — helping develop restaurants that resonate with guests.

A plated dish featuring a piece of seared fish with crispy skin, served with dollops of mashed potatoes, a dark sauce with vegetables, and garnished with herbs, on a white round plate set on a dark textured surface.
A male chef in a white uniform sits at a wooden table in a wine cellar with wine bottles on shelves behind him.

A Career of Culinary Excellence

Over the course of his career, Andrew has earned recognition as one of the Midwest’s most respected culinary voices. He is a FIVE time James Beard Award finalist  — a testament to his lasting impact on the region’s dining scene.

During his tenure as executive chef of Sepia, Andrew achieved an extraordinary milestone: the restaurant earned a Michelin star for 15 consecutive years, from the very first year the guide began reviewing Chicago. This rare consistency speaks to his commitment to excellence, precision, and hospitality

His work has been further honored with numerous accolades, including:

  • StarChefs.com – Rising Star Chef (2011), Chicago Mentor Award Winner (2024)

  • Jean Banchet Awards – Restaurant of the Year Winner (Sepia 2012), Chef of the Year (2018), Restaurant of the Year Nominee (PROXI 2025)

  • Plate Magazine – Humanitarian of the Year (2012)

In recognition of his contributions beyond the kitchen, Andrew was invited by the U.S. State Department’s Chief of Protocol to join the 2012 American Chefs Corps, promoting American culinary diplomacy abroad.

A career highlight, as a long time Iron Chef fan, he famously triumphed over Iron Chef Marc Forgione on Food Network’s Iron Chef America in Battle Cream Cheese.

A variety of Asian dishes on a dark marble table, including soups, grilled vegetables, and rice rolls, with a hand serving food.
A man in a black suit standing next to the Michelin Man mascot wearing a blue sash with white text that says 'Michelin' at a formal event.

From Musician to Master Chef

Andrew’s culinary journey began unexpectedly. While pursuing a career in music, he worked in restaurants to make ends meet — and discovered a passion for the craft that soon eclipsed everything else. He trained under the classic Italian chef Renato Sommella, then graduated at the top of his class from the French Culinary Institute in New York City.

After relocating to Chicago, Andrew was the chef at indie darling, Del Toro, followed by Chef de Cuisine at NoMI in Chicago’s Park Hyatt Hotel before becoming the chef at celebrated Chicago restaurant Sepia. In 2017 Andrew partnered with Sepia’s owner to open Proxi. His leadership, creativity, and collaborative spirit helped both restaurants become fixtures in Chicago’s dining culture.

A plated gourmet dish with white fish, garnished with yellow flower petals, green mint leaves, and crispy onion or garlic chips.
Smiling Asian man in suit and glasses sitting at a restaurant table, four other staff members standing behind him, with a wine rack and shelves in a modern restaurant setting.

Philosophy & Consulting

“I’m cooking food that speaks to me, and I’m honored that it resonates with others,” Andrew says. “For me, cooking is about balance — flavor, texture, seasonality, and the relationships food creates.”

Today, Andrew applies that same philosophy to his consulting and culinary development work, collaborating with chefs, restaurateurs, and hospitality groups to craft memorable dining experiences. From concept development and kitchen layout to menu design and operational strategy, he helps restaurants realize their full potential through a thoughtful, hands-on approach.

Outside of his professional endeavors, Andrew continues to find inspiration in travel, music, and time spent with his family — always exploring new ways to connect people through food.

A man wearing a black apron and gloves is preparing a lobster on a wooden cutting board in a kitchen.
A person holding a wooden tray with several small white bowls containing oysters garnished with herbs and edible flowers.