Other
Andy Ticer
James Beard Award winner
- Discipline
- Other
i. Biography
Andy Ticer’s cooking at Hog & Hominy in Memphis, Tennessee, works Southern warmth against Italian tradition, with the point of the exercise being balance rather than novelty. That balance is where the food lands: rooted but broad, familiar but angled enough to hold attention. In corn tortellini with duck confit and chanterelle mushrooms, Ticer shows how one plate can carry comfort, restraint, and a clear sense of composition at once.
The Path
Formal training at Johnson & Wales University gave Andy Ticer a base in precision and sequence, the kind of schooling that matters when a kitchen depends on clean execution and disciplined flavor building. That training sits behind a career shaped by consistency and by a style that lets technique read plainly on the plate. Today, Ticer works as chef / co-owner of Andrew Michael Italian Kitchen and Executive Chef and owner of Hog & Hominy, roles that place him both in the kitchen and in the business of shaping two restaurants.
The Work Today
At Hog & Hominy, the kitchen is driven by the pairing of Southern and Italian traditions, and Andy Ticer’s job as Executive Chef and owner is to keep that pairing legible. The restaurant’s identity comes from the way those two cuisines meet without flattening each other: one brings comfort, the other structure, and the result is food that moves between ease and surprise. It is a style that stays generous, direct, and grounded in recognizable craft.
Signature
Maw Maw’s ravioli and Corn tortellini with duck confit and chanterelle mushrooms sit at the center of Andy Ticer’s signature work. Both dishes show how memory and technique can share the same plate, with family reference carrying as much weight as execution. Maw Maw’s ravioli brings a personal register into the kitchen, while Corn tortellini with duck confit and chanterelle mushrooms shows how a Southern ingredient can be set inside an Italian frame without losing its own character. Together, they define a cooking language that is personal, controlled, and clearly built for service.
Profile updated July 2026
FAQ
Asked of Andy
What is Andy Ticer's current role?
As of 2026, Andy Ticer is Executive Chef and Owner.
Where did Andy Ticer train or study?
Andy Ticer trained at Johnson & Wales University.
What recognition has Andy Ticer received?
Best New Chef (2013).
