#185 - Chefs & Guests - Chef Andrew Smith of Roys Ave Supper Club - a podcast by Ray Chmielecki

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray chats with chef/owner Andrew Smith of Roys Ave Supper Club & Isla about how he first got into cooking, working construction, why he chose the W.C.I. in Portland Oregon for school, getting his start at the Italian restaurant Riccardo’s, why he took on a second job at Blue Hour, how he wound up in Columbus Ohio, becoming an executive chef for the first time at The Rossi, taking on GM duties for the first time, the mentality of menu consultation and development, running the kitchen at Salt & Pine, how he wound up opening Rockmill Tavern, what chef accolades mean to him now, who would win in a cook-off between him and chef Jay Kleven, where the idea for Roys Ave Supper Club came from, the hardest part of operating a supper club, why using Instagram for a reservation list was a terrible idea, future plans, the state of the Columbus food scene, answers the question left behind from Andy Smith of Sobriety, Shaken, and more before taking on the “burning grill” questions! For more on chef Andrew Smith, Roys Ave Supper Club & Isla, visit spoonmob.com/andrewsmith and follow him on Instagram @chefasmith, @roys_ave_supperclub & @isla_cmh. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

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