Derek Andress, CEPC
Chef Derek Andress has over 20 years of experience as a food service professional in fine dining restaurants and hotels. He has a Bachelor of Science in Culinary Arts with a minor in Business Management from Drexel University. He also has an Associate of Science in Hotel and Restaurant Management from Delaware County College.
Always looking to better his craft, Chef Andress attended the Notter School for Pastry Arts in Gaithersburg, MD and Orlando, FL. In 2015, he received the illustrious title of Certified Executive Pastry Chef from The American Culinary Federation.