Andy Blanton’s culinary journey began while working as a dishwasher at the age of 15. The allure of cooking became apparent and his curiosity began to arise. Several years later he chose to catapult his career by enrolling in the Culinary Arts Institute of Louisiana in Baton Rouge where he earned an Associates Degree in Culinary Arts. This enabled him to return to his roots in Louisiana to explore the abundance of flavorful cuisine and learn the techniques and core foundations of all facets of food preparation.
Andy’s first job as a professional cook, following several years at various Restaurants, was at Commanders Palace in New Orleans. His next move was to Brigtsens, working under Frank Brigtsen, another James Beard Award winning Great Chef. While at Brigtsens, Andy was fortunate to also work with award winning Great Chef Susan Spicer of Bayona at Spice Inc, and fine tune his experience.
In the fall of 1999, Andy chose to move to Whitefish, Montana for a change of pace and scenery. His talents were quickly recognized and he became Executive Chef of Café Kandahar at Big Mountain Resort in 2000. After six years as Executive Chef, Andy along with his parents purchased the restaurant in 2006.