Andrew Guffey

Andrew Guffey is a talented and accomplished chef from Delaware. Andrew attended the Culinary Institution of Virginia, where he learned the foundations of cooking. He spent five years as a sous chef at A(muse), where he honed his skills in creating and conceptualizing new dishes. Andrew has also worked at the Blue Hen, Palate, and Harbour in Lewes, DE.

To Andrew, food is not just something he cooks; it's an essential part of his life. Growing up with a Korean mother, he was introduced to foods like Mackerel, Bulgogi, and Kimchee. He has always been fascinated by fermented vegetables and holds them dear, and they make regular appearances on The Federal menu. Andrew's passion for food is evident in his ability to create new and innovative dishes constantly. In March 2022, Andrew joined the Federal Team. With his expertise and passion, he contributes significantly to the daily menu.

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