Andrew Black

The Climb

Fine-dining kitchens train for precision, pace, and repeatable execution, and Andrew Black’s early formation followed that structure through Le Cordon Bleu College of Culinary Arts-Scottsdale before he entered the wider field. Born in Jamaica, he brought that discipline into kitchens where standards are fixed by the service, not the schedule. In New York City, Eleven Madison Park (2011–2014) put Andrew Black in a sous chef role inside a kitchen known for exacting standards. That kind of station work demands control, timing, and consistency across a long service, and it is where the craft of holding a line under pressure is sharpened. Executive Chef work at Skirvin Hilton Hotel / Park Avenue Grill in Oklahoma City expanded Andrew Black’s remit from execution to kitchen leadership. The move from sous chef to Executive Chef shifts the work from one section to the full room: planning, coordination, and maintaining standards across service. Since 2020, Andrew Black has held Executive Chef and co-owner responsibilities at Culinary Edge Concepts and Chief Culinary Officer duties at Counter Service. Those roles place him in both creative and operational leadership, with his name attached to direction as well as execution.

Today

Chief Culinary Officer at Counter Service is a role built around oversight, decision-making, and the systems that shape service. Andrew Black’s position there sits alongside his association with Culinary Edge Concepts, showing a career that now runs through both kitchen leadership and broader culinary management. The path from Le Cordon Bleu College of Culinary Arts-Scottsdale to New York City and Oklahoma City outlines a straightforward craft progression: training, high-pressure kitchen experience, and senior leadership. Andrew Black’s current work reflects that sequence, with technique and administration now operating together.

Signature

Andrew's signature dishes include Signature Kaluga Caviar. A signature dish works as a compact read on a chef’s register: ingredient choice, restraint, and the kind of finish a kitchen can sustain. Signature Kaluga Caviar places Andrew Black in that lane, with a dish name that signals polished technique and a fine-dining frame.

Recognition/etc His profile is senior appointments rather than a list of public awards, with recognition coming through the roles themselves. Andrew Black is associated with Culinary Edge Concepts and serves as Chief Culinary Officer at Counter Service, positions that place him in the category of working leadership rather than one-off acclaim.