Andres Prussing

Born and raised in Santiago, Chile. His love and passion for the culinary world grew in him at a very early age as he enjoyed cooking every weekend passed down recipes from his grandmother. Andres attended culinary school at INACAP in Santiago, graduated with a Bachelor Degree in Culinary Arts and Administration in 2008.

Early in his career Andres discovered his love for challenges and competitions. He won his first two medals: Silver (2006) and Gold (2007) Medal at the Pan-American Culinary Olympics sponsored by WACS in Uruguay, representing his country.

With his drive to keep pushing forward, he left his hometown and started an Internship at EL Cingle, a 2 Michelin Star Restaurant in Barcelona, Spain. Upon completion of his internship Andres returned to his hometown Chile and began working as an Assistant Corporate Chef for NESTLE Chile, meanwhile in his spare time he created his own catering company Bienenstich.

New opportunities arise and  early in 2010 Andres moved to the United States and begun working as restaurant chef at  Whitney’s restaurant at the Marriott Miami Dadeland were he was exposed to a variety of international cuisines and styles.

Andres made his presence known in the Miami area and quickly was promoted to Chef Tournant at the JW Marriott in Downtown Miami, where he open a new Coffee Shop Intermezzo and bring back the higher standard working with Chef Daniel Goldich.

In 2013 Andres decided to relocate to the city of Charlotte in North Carolina and start a new journey as Executive Chef for the Hilton Charlotte Center City. While in Charlotte, Andres came back to the competition stage and won several medals in ACF competitions.

He has been active member of ACF since 2010 and in 2018 got his Certification as Executive Chef.

Late in 2017 Andres join to the Charlotte Marriott Center City to be part of the new Project “Red Domino” where he is working hand and hand with Chef Chris Coleman overseeing the Hotel Outlets including Stoke, Coco and the Director and Banquets.