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The band is getting back together. Tommy Andrew is slated to man the line as sous chef at just-opened Byrd & Barrel. He will join co-owner and chef Bob Brazell, as well as fellow chefs and cooks Ryan McDonald, Drew Sedlack and Luke Cockson. Andrew and McDonald first met in the kitchen at Monarch, and their paths have since crossed at eateries around town including Juniper and Truffles.

Andrew, a member of this year’s Ones to Watch class, currently serves as head butcher and sous chef at Truffles Butchery under executive chef Steven Caravelli. Andrew and McDonald worked together at Butchery until McDonald left for Byrd & Barrel in June.

Andrew’s first day at the new fast-casual fried chicken shack will be around Oct. 8, and he’s anxious to get back in the kitchen. “I haven’t cooked in a year and I’ve missed it,” he said.

Byrd & Barrel currently uses Andrew’s Inappropriate Apiaries honey in its sweet chili honey sauce, but Brazell recruited his former co-worker for more than his culinary chops. “He’s an amazing chef,” Brazell said. “And his attitude is the best. He’ll do anything for anybody.”

 

-photo by Carmen Troesser

This article appears in September 2015.

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