Owner/ Executive Chef
Andrew was born and raised in liberty, mo. after graduating high school, he received a scholarship to scottsdale culinary institute in arizona, where he earned a bachelor’s degree in occupational science and restaurant management.
as a young cook, he received a chaines des rotisseurs scholarship to study abroad for three months, allowing him to work in three of europe’s top kitchens: le epicure at the bristol hotel in paris, marcus wareing at the berkeley hotel in london, and mugaritz in errenteria, spain.
after returning to the united states, he had the opportunity to work at the french laundry, a three-star michelin restaurant in napa valley, calif., run by world-famous chef thomas keller. while at the french laundry, longres worked his way up to sous chef. when not working, he staged at alinea, 120, acadia, blackbird and avec in chicago, and daniel, per se, eleven madison park and le bernadin in new york city.
longing to return to the Midwest, he returned to kansas city as executive chef at bluestem, and later became executive chef at the american restaurant as the iconic venue transitioned to premiere event space.
acre is named after rolling acres, his grandparent’s liberty, mo., farm. Andrew is married to his high school sweetheart, megan. they have two young children and their family lives in parkville, close to the restaurant.
“I set a goal to have my own restaurant by the time I was in my 30s. I feel very blessed to be making my restaurant-home in parkville, a community that has been so welcoming to my family and the acre concept.” he says.