As executive chef at Tom Colicchio’s Riverpark, Andrew Smith creates a seasonal, modern American menu utilizing local produce, much of which is grown on the adjacent Riverpark Farm. Originally from Colorado, he moved with his family to Atlanta, Georgia as a teenager where he developed an appreciation for Southern cooking and restaurant culture.
Andrew fell in love with the rhythm and camaraderie of kitchen during these formative years, and pursued his dream of becoming a chef by moving to New York City in 2003. During his first few years living in New York, Smith honed his culinary skills under acclaimed chefs such as Eric Ripert at Le Bernardin, Mark Ladner at Lupa Ostera Romana and Del Posto, Shea Gallante at Cru and Marco Canora at Insieme.
Smith trained at Le Bernardin during a seminal time for the restaurant; it was the first year the restaurant received a three-star Michelin rating and was re-reviewed by The New York Times, receiving four stars. In 2008, Smith started as the sous chef at Marco Canora’s Insieme where he met chef Bryan Hunt, who later recruited him as part of the opening team at Riverpark.
Since 2010, Smith has worked with Tom Colicchio to create innovative dishes at Riverpark, using local, seasonal ingredients. Smith’s culinary style aligns with Colicchio’s eco-conscious initiatives, such as utilizing every part of an ingredient and composting unused portions, to minimize food waste. When he’s not in the kitchen, Smith enjoys spending time with his wife and two sons, creating family meals together.