Andy Nusser’s passion for food was sparked in the Costa Brava where he worked at Restaurante Casa Nun. He graduated valedictorian from the Culinary Institute of America in 1995. Andy cooked in the tiny kitchen at Po in Greenwich Village before becoming the opening chef at Babbo in 1998 where he helped the restaurant earn three stars from the New York Times and Best New Restaurant from the James Beard Foundation. In 2003 Andy became Chef/Partner of Casa Mono and Bar Jamón, odes to the food he experienced growing up in Spain. The restaurant has received three stars from The New York Times, as well as one Michelin Star for the last eleven years. Andy was an award-winning Chef at the Copa de Jerez in 2007.
Andy is also Chef/Partner of Tarry Lodge Enoteca that creates wood-burning pizza and pastas in Westport and New Haven CT. He divides his time between the three restaurants and with his family in Hastings-on-Hudson.