PRESS KIT
ANDREW J. SKALA
Executive Chef
Rosewood, Washington, DC
Andrew Skala was born and raised in Cleveland, Ohio. Growing up in a close-knit family, he could be found in the Skala kitchen alongside his mother, helping her cook or spending time with his father in his photography studio.
At age 19, and eager to see the world, Andrew ventured out in search of a career path. After much experiences, his search finally lead him to work with Chef Wolfgang Puck. It was there that he found his calling.
Skala has been a member of the Wolfgang Puck Fine Dining Group for 13 years. He started as a line cook and worked his way up the ranks to sous chef at Spago in Las Vegas. With his great eye for style and keen business sense he quickly advanced within the group.
In 2011 Skala was named the Chef de Cuisine for the Wolfgang Puck Restaurant at the prestigious five-star Hotel Bel Air in Los Angeles, CA. With a passion for gardening Andrew worked with the local farmers to build up the gardens at the Hotel Bel Air. He assisted in developing and implementing the “Guest Chef Series” , which has become an annual event and one of the most exciting after tickets in town.
Showing great leadership Andrew was asked to join the team that would open Wolfgang Puck’s first restaurant in New York City. In June 2016 Skala was named Chef de Cuisine at CUT by Wolfgang Puck, NYC.
Today, Andrew brings a standard of excellence, a passion for culinary art and a love of delivering extraordinary service to the guests of CUT at the Rosewood in Washington, DC.
Strong family values and loyalty, drive both his career and his private life. Food and the culinary arts are his passion. When he is not in the kitchen or greeting his guests, Andrew enjoys photography and has a great love of music.
