Andrew Ho

The Honours

A James Beard Best Restaurant nomination for Curry Boys BBQ sits alongside Andrew Ho’s profile as a mark of peer recognition within the trade.

The Craft

Mid-Atlantic cooking is the working frame at CUT, where Andrew Ho applies discipline to familiar classics and keeps the region’s flavors intact. The point is not to overwrite the material but to clarify it: technique is used to sharpen what the food already is, giving the plates a cleaner read and a more contemporary finish. Restraint is a defining part of that method. Rather than stacking on effects, Ho works by tightening structure and refining edges, so the source material stays legible. That approach keeps the cooking grounded in place while avoiding heaviness or ornament for its own sake. Clarity and balance drive the result. Mid-Atlantic classics remain recognizable, but under Ho’s hand they come through in a more contemporary register, with their roots still visible. It is a practice built on keeping faith with tradition while treating it with enough control to make it speak in the present.

The Career

Andrew Ho served as Executive Sous Chef at Rosewood Washington, D.C, then as Chef de Cuisine at The Watergate Hotel, each position adding scope, oversight, and pressure inside a major hotel kitchen. That progression points to accumulation rather than a sudden break. The work moved through demanding posts in the same city, and that continuity gave Ho time to build command of kitchen rhythm and leadership. The seat he holds at CUT now reads as the next step in that sequence, with the experience of those earlier roles carried into the present operation.

FAQ What is Andrew Ho's current role? As of 2026, Andrew Ho is Executive Chef. What is Andrew Ho known for? He reimagines Mid-Atlantic classics with a fresh perspective, blending regional flavors, refined technique, and modern execution. What recognition has Andrew Ho received? StarChefs Rising Stars Restaurateur (2023).