Andrew Richardson

Coming Up

Andrew Richardson trained at Manchester Metropolitan University before building a career that moved from one post to the next in measured steps, each role adding range without changing the underlying approach. He worked as sous chef at 21 Queen Street in Newcastle, England, then head chef at Brasserie 21 in Newcastle, England, before crossing to Canada as executive sous chef at Cioppino's in Vancouver, Canada (from 1999). He went on to serve as executive sous chef at West in Vancouver, Canada, executive chef at Araxi Restaurant + Oyster Bar in Whistler, Canada, and part owner at Blink in Calgary, Canada. Today, Andrew is executive chef of CinCin Ristorante + Bar (since 2012), executive chef of CinCin, and executive chef of Elisa Steak. Taken together, the roles show a career built through movement, but with a steady line running through it. The titles changed; the priorities did not. Across Newcastle, Vancouver, Whistler, and Calgary, Richardson’s work has stayed anchored in refinement, clarity, and a disciplined approach to cooking.

Where They Are Now

Italian cuisine is the frame around his work, and it matches a style that favors focus over volume. Andrew Richardson has put that plainly: “I believe in simplicity, and the interaction of absolutely prime ingredients on the plate—the passionata, as the Italians say. Less is often more, especially in Italian cookery.” It is a practical position, not a slogan: keep the plate uncluttered, respect the ingredient, and let each element justify its place. He has also said, “I had CinCin in mind all through my travels in Italy.” That points to reference rather than imitation. Italy functions here as a source of ideas and a standard for comparison, then gets translated into a personal register through observation and repetition. Richardson’s work sits in that space, where the influence is clear but the expression is his own.

Signature

Andrew's signature dishes include CinCin: Wood-Fired Cucina. The name points to a kitchen built on heat, timing, and direct handling, which fits his wider approach: Italian in orientation, clean in execution, and attentive to ingredient quality.

In Their Words “I believe in simplicity, and the interaction of absolutely prime ingredients on the plate—the passionata, as the Italians say. Less is often more, especially in Italian cookery.” “I had CinCin in mind all through my travels in Italy.”