KENOSEE LAKE - Club 19 of Kenosee Lake has hired a new food and beverage operating manager in Joe Andrews.
Andrews was born in Kerala, India, and was the youngest of five brothers. His family is blessed with culinary arts and skills, as everyone in his family is in the hospitality food industry.
Graduating with a passion for cooking, he decided to become a chef.
“In 1998, I started as a trainee with Casino Hotel, Cochin,” said Andrews. “From that day on I never looked back.”
Quickly, he worked his way up through some prestigious establishments, being employed with five-star hotels in India including the Days Inn, The Sheraton and The Oberoi.
Later, he realized a lifelong dream to work abroad and decided to move away from the place that he held dear. Andrews decided to go the cruise liner route where he could cruise around the world, taste different flavours of food, polish his talents and see the world.
In 2004, P & O Australia offered him onboard as third cook, and he rapidly progressed through the ranks with Pacific Sun and Pacific Star. In 2009, they offered him the position of sous chef for the opening of the Pacific Jewel and then the Pacific Pearl. During his cruise line career, Andrews won many awards for his both his culinary and management skills.
In 2011, Andrews became happily married to Linda and in 2014 the couple was blessed with a daughter Magdalene. As he noted, “As family is the backbone of a man, I wanted to be with my family and decided to settle down in Canada.”
Canada gave him the opportunity in 2014 to become an executive chef at Rics Grill in the iconic Water Tower Restaurant in Lethbridge, Alta.
For the last eight years, Andrews has been leading teams in Canada towards offering a new and audacious culinary experience. Before joining the team at Golf Kenosee, he had been working as the executive chef for Aramark Red Deer and as the food and beverage operational manager for the Radisson Hotel, also in Red Deer.
Said Andrews: “Working with different restaurants and hotels as an executive chef in Canada has been quite the experience. Creating a wide range of menus, supporting local and organic, inspired dishes, latest trends, presentation and always believing food is first eaten with eyes, has made it an eventful 24 years.
“But as any chef knows, a busy kitchen always creates a special kind of energy. It’s hard work but when it’s done right, it’s rewarding, very rewarding. And today, while taking over Golf Kenosee as the food and beverage operations manager, I’m proud to say Golf Kenosee feels much the same way.”
When on holidays, Andrews enjoys experimenting with food, tasting different dishes; and yes, that is why he has created his own YouTube Channel, Joe’s Moses Kitchen, which showcases his skills and recipes to everyone. Club 19 is presently undergoing extensive kitchen renovations but will be open for business by the end the April.
