Best Teen Chef 2008 Local Finalists - Seattle
Andy Gibbs
Snohomish High School, Snohomish, WA
The International Culinary School at The Art Institute of Seattle’s Best Teen Chef 2008
Andy Gibbs has been living the restaurant life since the tender age of eight. A native of Snohomish, Washington, 18-year-old Gibbs spent his childhood gaining inspiration from watching his family run their business. He began working in his father’s restaurant, Chuck’s Seafood Grotto, in Snohomish washing dishes. Five years later, he found his passion in preparing the seafood that was so much a part of his family life.
With the support and under the watchful eye of his parents, Gibbs entered the Best Teen Chef Competition as his first step in a long road to achieving his culinary goals. He hopes to follow in his father’s footsteps and open a seafood grill and bar along Seattle’s picturesque waterfront.
Gibbs’ professionalism was evident in the local competition. Says Chef Ian Mackay, Academic Director of The Art Institute od Seattle’s Culinary programs, “Andy is all focused and all business. . He obviously worked hard and practiced for the competition and displayed the skills necessary to succeed in this challenging industry.”
Gibbs looks forward to his work and dedication paying off when he begins classes at The Art Institute of Seattle. He intends to earn a bachelor’s degree in Culinary Management and, hopes to have a successful career in the culinary industry.