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Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. "I couldn't be happier to be a part of the Brooklyn team, to demonstrate Brewmaster Garrett Oliver’s philosophy of good beer and real food” says Chef Andrew. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s DinnerLab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Texas to Boston and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn sprinkled in for good measure.
Prior to becoming the culinary ambassador of the Brooklyn Brewery, Andrew helped launch Antica Pesa Williamsburg, after working at their flagship restaurant in Rome, and co-founded the Philadelphia Mobile Food Association. Chef Andrew brought his love for handmade pasta back from Italy, where he lived, studied, and cooked for 3 years, to showcase at Strada Pasta, a pop up dinner series in Philadelphia. “The sense of camaraderie and support for craft beer and local cuisine that I have encountered on the road with Brooklyn Brewery, has inspired and strengthened my culinary values, and enriched my approach to food and community,” says the Chef. Follow him on twitter and instagram @bklynhousechef for delicious Mash morsels.
For more information on The Mash, visit BrooklynBreweryMash.com