Andrew Hillman, Chef, The Cultured & The Cured

Andrew Hillman’s professional career began in a classical European bakery at 17, later joining a small European restaurant, la Batonville in Soquel, CA, under Danish Chef Kenn Leth-Madsen. Inspired by his new trade and experiences, Chef Hillman entered into the Culinary Institute of America, Hyde Park, NY. After graduating from the CIA, Chef Hillman traveled the country continuing to learn his craft and developing his taste. Swiss trained, Chef Geoffrey Schober of the Lodge at Sunspot, Winter Park CO, inspired Chef Hillman to expand horizons and concentrate on technique. In Atlanta, GA, while employed by the restaurants of the Buckhead Life Restaurant Group, he worked under world class Chef Paul Albrecht (Pano & Paul’s) and James Beard award winning, Chef Kevin Rathbun (NAVA). Upon returning to Colorado, Chef Hillman became a Sous Chef for Grouse Mountain Grill under renowned Chef Rick Kangas. After gaining his American Culinary Federation certification CCC (Chef de Cuisine), Chef Hillman became Chef de Cuisine of the Foundry Grill, at the Sundance Resort in Utah. While working under another James Beard award winning Chef Jason Knibb, Chef Hillman further developed his skills and rekindled a passion for the craft. During this time at Sundance, he was blessed to be a part of Mr. Redford’s large private organic garden, bringing incredible produce and herbs back to the restaurants, and becoming a member of Slow Food. Securing a job as a Chef Tournant for Caesars Palace, Las Vegas, Chef Hillman became a part of the town’s culinary explosion. Chef Hillman’s experiences at Caesars Palace led him to hone his skills and to become a part of the kitchen management team of Chef Bobby Flay’s MESA Grill, Caesars Palace. He then relocated to Sacramento, California and taught at a culinary arts school. After 1 year, Chef Hillman moved to David Berkley Fine Wines and Specialty Foods as Executive Chef, and furthered his wine knowledge with the consultant for the White House, David Berkley. Today, he owns and operates The Cultured & The Cured in East Sacramento with his wife. It is a cheese and charcuterie shop, focusing on US cheese, cured meats and specialty grocery products.


Back to 2014 Conference Sessions