i. Biography
The Path
Training at Saint Louis School and The Culinary Institute of America gave Andrew Le the baseline for a career built in Honolulu and refined through restaurant work. In Honolulu, he worked as Sous Chef Mavro before spending 2012–2013 at Rich Table in San Francisco, California, a stretch that sharpened the line between technique and execution ahead of his run at Piggy Smalls in Ward Village, Honolulu, Hawaiʻi (2016–2023). Since 2011, Andrew Le has founded The Pig & The Lady in Honolulu, and he later opened a second location, keeping the operation anchored in the same market while expanding its reach.
The Work Today
The active title is Executive Chef/Owner of Pig & the Lady, with Andrew Le also identified as founder of The Pig & The Lady in Honolulu. The current work is chef-owner management in Honolulu, where leadership and continuity sit at the center of the role.
Signature
Andrew Le’s signature plates and drinks point to range across the menu: Haku Lei Salad, Jellyfish with Wakame and Chinese Mustard, and KōHana Rum Cocktail. The throughline is not a single format but a kitchen built to move between salad, seafood, and beverage with the same control.
Acclaim
Recognition around Andrew Le has come through both peer and public validation, including James Beard Foundation Award semifinalist (2023), Honolulu Magazine Hale ‘Aina Award — Restaurateur of the Year (2017), and the Rising Star Chef award. The honors track with the broader shape of his work: long-term ownership, local visibility, and a profile anchored in Honolulu.
Profile updated July 2026
FAQ
Asked of Andrew
What is Andrew Le's current role?
As of 2026, Andrew Le is Executive Chef/Owner.
Where did Andrew Le train or study?
Andrew Le trained at Saint Louis School and The Culinary Institute of America.
What recognition has Andrew Le received?
James Beard Foundation Award semifinalist (2023).
