Andrew Zimmerman is the Chef Partner at nationally acclaimed Chicago restaurants Sepia and Proxi.

During his 20s, while following a life-long dream to become a musician, Zimmerman supported himself by working in restaurants. When he realized he enjoyed being in the kitchen more than the clubs, Zimmerman began to pursue a career as a professional cook.

Andrew’s culinary journey began under the tutelage of renowned Italian chef Renato Sommella, whose influence deeply shaped his culinary prowess. This formative experience inspired Andrew to further refine his skills at the esteemed French Culinary Institute in New York City, where he graduated at the top of his class. In 2003 Zimmerman made the move to Chicago to assume a position at NoMi in the Park Hyatt Chicago. 

Chicago proved to be a pivotal moment for Andrew when he crossed paths with visionary restaurateur Terry Alexander. Recognizing Andrew’s exceptional talent, Terry appointed him as the head chef at MOD, later transforming the establishment into critic darling, Del Toro, a dynamic modern Spanish tapas destination.

In 2007, Andrew returned to his roots at the Park Hyatt Chicago, assuming the role of Chef de Cuisine at the prestigious NoMI fine dining establishment. His dedication to innovation and culinary mastery caught the attention of Emmanuel Nony, owner of Sepia, leading to Andrew’s appointment as executive chef in 2009.

Andrew has earned many culinary recognitions over the years. Andrew is a five time finalist for the James Beard Award for Best Chef Great Lakes. In 2023 Sepia returned to the James Beard awards as finalists for “Best Hospitality”. Andrew has earned a Michelin star for Sepia every year since the prestigious restaurant reviews started to cover Chicago. In 2011 StarChefs.com chose him as a Rising Star Chef. Chicago’s Jean Banchet Awards crowned Sepia “Restaurant of the Year” in 2013 & Andrew took home the prestigious award for “Chef of the Year” in 2018.

Alongside his culinary acclaim, the chef has garnered recognition for his active engagement within the community. Notably, he was bestowed with the 2012 “Humanitarian of the Year” award by Plate magazine. Furthermore, his dedication to culinary diplomacy led to an invitation from Chief of Protocol at the State Department, to become a member of the esteemed American Chefs Corps.

A personal highlight for Zimmerman was successfully defeating Iron Chef Marc Forgione on Food Network’s “Iron Chef America” for Battle Cream Cheese. Andrew has also been honored in Chicago for his community involvement.  

“I’m cooking food that speaks to me, and I’m so honored that it’s resonating with others, too,” he says. “My cooking style is all about the balance of textures, global flavors, and seasonality.”

In 2017 Mr. Nony and Chef Zimmerman opened Michelin recognized, Proxi where Andrew enjoys the culinary freedom to utilize new techniques and create dishes with international flavor profiles.  This contemporary American restaurant pulls inspiration from around the globe. When he’s not in the kitchens of Proxi or Sepia, he is with his family — and finding culinary inspiration all along the way.