Passion On Every Plate.

Andrew BarlowExecutive Chef

Chef Andrew has over 20 years of experience in award-winning restaurants and private clubs. Originally from San Diego, Chef Andrew will be coming to Cashiers from the Dallas/Fort Worth area where he has led the culinary teams at respected clubs like Vaquero Golf Club and Traditions. Andrew has spent the last 7 years focusing on the regional cuisine of The South.

He has held consulting roles at some of the country’s most prestigious clubs. Most recently Victoria National, Indiana’s #1 rated private club.

Prior to relocating to Dallas, Andrew owned a local, farm-driven, Italian Restaurant in San Diego and worked as Executive Chef and Food & Beverage Director at The Crosby Club at Rancho Santa Fe. During his time at The Crosby, Andrew was instrumental in developing one of the best wine and culinary programs in Southern California. Andrew’s fascination with food does not end with the savory, he was also the Executive Pastry Chef at Bellefleur Winery.

An avid outdoorsman, in his free time Andrew enjoys woodworking, hunting, fly fishing, mountain biking and hiking with his family.