i. Biography
The measure running through the kitchen work is plain: technique has to land on the plate, and Andi Preuss says it without softening it — “If something is beautiful, but it tastes not good, then it’s not worth it.”
The Climb
Early kitchen service in Berlin, then apprenticeship in Saxony, set the base line for Andi Preuss before the work moved into hotel dining in Austria and later Trout Point Lodge. The sequence reads less like a story than a record of stations: intern, apprentice, chef, and then Executive Chef, with each step tied to hands-on service rather than theory.
Today
Today, [káppa] in Tokyo sits alongside Oxalis Restaurant in Dartmouth, Nova Scotia, Canada as the current working ground for Andi Preuss. The role is Executive Chef in both kitchens, which keeps the focus on execution, consistency, and the daily demands of leading service.
Signature
Andi Preuss's signature dishes include seafood ragù and kombu-enriched acqua pazza. The pair points to a kitchen language built around directness, where seafood and broth work are kept clear rather than overworked.
In Their Words “I want the guests to come to us and dine with us not as guests, I want them to be like friends and family.” “I think I was peeling potatoes for 12 hours straight. My hands started bleeding and everything.”
Profile updated August 2026
FAQ
Asked of Andi
What is Andi Preuss's current role?
As of 2026, Andi Preuss is Executive Chef.
Where did Andi Preuss work before?
Andi Preuss's earlier career included steakhouse and hotel restaurant.
What recognition has Andi Preuss received?
Michelin Bib Gourmand recognition (2024).
