Andrea Schnell

Coming Up

Andrea Schnell’s training at Johnson & Wales University sits behind a career built through a run of New England kitchens, each one adding another layer of discipline to the line. Chef roles at The Cliff House in Ogunquit, Flying Bridge in Falmouth, The Coonamesset in Cape Cod, The Ballemeade in Cape Cod, and The Windsor House in Duxbury led to Executive Chef at Square Café in Hingham, where the work moved from station cooking into broader kitchen command. Since 2016, ownership at Sorelle has given Andrea Schnell a second register: not just executing the menu, but shaping the house around it. The move reads less as a break from the line than as a continuation of the same steady standard, carried into a business with her name on it.

Where They Are Now

The current role at La Merise places Andrea Schnell back in the day-to-day work of a kitchen, while the 2016 owner and Executive Chef role at Sorelle in Abington, Massachusetts, shows the dual structure of her practice: service work on one side, ownership on the other.

Signature

Bolognese and meatballs are the signatures tied to Andrea Schnell, which points to a kitchen style that values repetition, balance, and the handling of familiar Italian-American standards with consistency.

In Their Words “One of the things I admire most about Italian cooking is a chef’s uncanny ability to create something delicious out of a few basic, fresh ingredients.”