Chef Andrew Featherstone

Why is sourcing local and or organic produce important to you & your restaurant? Its really important that we as chefs show how important it is in sourcing local produce, and supporting your local farmer.  Organic is secondary but if its local and organic then that’s even better. The key word is fresh. Our produce comes from our garden verses something that has taken weeks and weeks to get to the consumer, there is no comparison.

What one seasoning can you not live without? Salt….we would not be here if it were not for salt. Salt is essential for all human and animal life. It is one of the worlds oldest seasonings, I can’t imagine any kitchen being with out it.

What should every kitchen not be without? [ie: type of knife, pan, olive oil, etc] probably a food processor or a blender those two get used almost everyday.

What chef or person inspired you to enter the culinary world? As a kid I washed dishes in a kitchen and watched the chef create food, from there I was hooked. I would taste and smell stuff all day. One chef back then that impressed me was Raymond Blanc. He was pretty much self taught and I all ways dreamed of going to his restaurant le manoir aux quat saisons. When I finally did I was like ” yeah this is how its done”.

What celebrity or historical figure would you most want to serve a meal to? I would love to cook and eat with Charles Darwin, that would be some amazing dinner conversation.

Where and with whom would be your ideal location for your last supper? What would you eat, drink and listen to? It would be with my family, in Spain lots of tapas with some good local wine or some seghesio or turley zinfandel and i would  be listening to some old jean Michel jarre or Beethoven.

Andrew Featherstone was born in Marietta, Ga but was raised in Hertfordshire England. He began working in the industry part time at 13 and by 16 he worked worked full time while attending culinary school.  He returned to the states at 25 where  he honed his culinary skills at the acclaimed 1848 house restaurant and instantly fell in love with southern food.   The next  nine years found Featherstone working for a management company opening restaurants from Texas to Savannah. Inspired by many cuisines from Thailand  to the deep south, Andrew’s philosophy is simple – good quality ingredients serve themself. Andrew also has a keen interest and extensive knowledge of  beer, wine and single malt whisky. Currently Andrew works  hand in hand with farm manager Corey Mosser to bring fresh seasonal produce, free range eggs to the table and assists in expanding the Plantation’s portfolio by canning & preserving.

3 Responses to “Chef Andrew Featherstone”

  1. I would just like to say that Chef A. Featherstone has the most wonderful ability to match exotic beers with every food.

    Kristopher Linton

  2. Hi Andy,

    Are you “Feth” from St Marys ?

    My older brother Don Clarks mate ?

    Phil (same year as your sis when she worked at the “foxley !!”)


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