Translating 15 Years of Michelin Consistency into Scalable Hospitality Success
Andrew Zimmerman is an acclaimed chef and restaurant consultant known for his rigorous approach to culinary excellence and his fluency across global food traditions. Based in Chicago, he has built a distinguished career marked by creativity, reliability, and a collaborative spirit — helping restaurants, hotels, and brands build programs that last
A Career of Culinary Excellence
Over the course of his career, Andrew has earned recognition as one of the Midwest’s most respected culinary voices. He is a FIVE time James Beard Award finalist — a testament to his lasting impact on the region’s dining scene.
During his tenure as executive chef of Sepia, Andrew achieved an extraordinary milestone: the restaurant earned a Michelin star for 15 consecutive years, from the very first year the guide began reviewing Chicago. This rare consistency speaks to his commitment to excellence, precision, and hospitality
His work has been further honored with numerous accolades, including:
StarChefs.com - Rising Star Chef (2011), Chicago Mentor Award Winner (2024)
Jean Banchet Awards - Restaurant of the Year Winner (Sepia 2012), Chef of the Year Winner (2018), Restaurant of the Year Nominee (PROXI 2025)
Plate Magazine - Humanitarian of the Year (2012)
In recognition of his contributions beyond the kitchen, Andrew was invited by the U.S. State Department’s Chief of Protocol to join the 2012 American Chefs Corps, promoting American culinary diplomacy abroad.
A lifelong Iron Chef fan, Andrew triumphed over Iron Chef Marc Forgione on Food Network’s Iron Chef America in Battle Cream Cheese.
From Musician to Master Chef
Andrew’s culinary journey began unexpectedly. While pursuing a career in music, he worked in restaurants to make ends meet — and discovered a passion for the craft that soon eclipsed everything else. He trained under the classic Italian chef Renato Sommella, then graduated at the top of his class from the French Culinary Institute in New York City.
After relocating to Chicago, Andrew was the chef at indie darling, Del Toro, followed by Chef de Cuisine at NoMI in Chicago’s Park Hyatt Hotel before becoming the chef at celebrated Chicago restaurant Sepia. In 2017 Andrew partnered with Sepia’s owner to open Proxi. His leadership, creativity, and collaborative spirit helped both restaurants become fixtures in Chicago’s dining culture.
Philosophy & Consulting
Andrew Zimmerman has spent 25 years learning one thing: what it takes to build something that lasts.
That discipline — the same standard, night after night, that earned 15 consecutive Michelin stars at Sepia — is what he now brings to every consulting engagement. Whether he's developing a full F&B program for a new hotel, redesigning a menu around profitability and identity, or helping a team find its footing, Andrew works the way he always has: hands-on, honest, and focused on results that outlast his involvement.
"The goal was never the stars," he says. "The goal was to build something worth coming back to. That's still the goal.”
Working With Andrew
Andrew is currently accepting new consulting engagements for restaurants, hotels, and food and beverage brands — and is selectively open to the right full-time leadership opportunity. If you're ready to build something exceptional, or simply want to explore what a partnership might look like, the conversation starts here.
Ready to build a program that lasts? Let's discuss your project.