Andrew Kroeger

Andrew Kroeger’s path through kitchens reads as a study in repetition, pace, and standards. The early internship at Solera in Minneapolis put the basics of professional discipline in place. At L’Etoile in Madison, the work moved into a more exacting register, where precision matters meal after meal and shortcuts show quickly. That pressure continued at Bouchon Bistro in Yountville, Napa Valley, where he served as sous chef and had to balance technical control with the tempo of service.

He then moved to Solbar in Solage as sous chef, before returning to L’Etoile in Madison in the same role, a return that points to both familiarity with the operation and confidence in his command of the work. The next phase widened the scope of the job beyond a single kitchen. Those roles placed Andrew Kroeger in different parts of the business, from the immediate demands of the line to the broader logistics of multi-concept work.

The throughline is measured advancement: each stop added another layer of responsibility without breaking from the discipline that defined the earlier years. Today, Andrew Kroeger is chef/owner of Fairchild, where those earlier posts now sit behind the counter and the pass. The role places his training, repetition, and accumulated judgment under his own direction.

He now serves as chef and owner there.