Andrew McConnell is one of Australia’s most acclaimed chefs and restaurateurs, best known for the Trader House group including Cutler and Co., Cumulus Inc. and Gimlet.
Refined, ingredient-driven modern Australian cooking spanning European and Asian influences. This profile looks at Andrew’s background, career and signature approach.
TL;DR
- Australian, born 1976
- Known for the Trader House group including Cutler and Co., Cumulus Inc. and Gimlet
- He cooked in Hong Kong and Shanghai before returning to Melbourne.
- His Trader House group encompasses numerous acclaimed Melbourne venues.
- Refined, ingredient-driven modern Australian cooking spanning European and Asian influences.
Andrew McConnell key facts
| Name | Andrew McConnell |
| Nationality / born | Australian, born 1976 |
| Known for | the Trader House group including Cutler and Co., Cumulus Inc. and Gimlet |
| Location | Melbourne, Australia |
| Style | Refined, ingredient-driven modern Australian cooking spanning European and Asian influences. |
Background and career
He apprenticed at the Grand Hyatt Melbourne and worked as a sous chef at the two-Michelin-starred The Square in London. He cooked in Hong Kong and Shanghai before returning to Melbourne.
Recognition and legacy
He opened Cutler and Co. in 2009, which earned three hats in the Good Food Guide. His Trader House group encompasses numerous acclaimed Melbourne venues.
Signature style
Refined, ingredient-driven modern Australian cooking spanning European and Asian influences. It is an approach that has made Andrew a distinctive figure in the food world.
Andrew in context
Andrew McConnell is one of the chefs featured on Pickup Table 4, alongside Victor Liong and Lennox Hastie.
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Andrew McConnell FAQ
Who is Andrew McConnell?
One of Australia’s most acclaimed chefs and restaurateurs.
Where is Andrew based?
Melbourne, Australia.
What is Andrew known for?
The Trader House group including Cutler and Co., Cumulus Inc. and Gimlet.
What is a notable fact about Andrew?
He apprenticed at the Grand Hyatt Melbourne and worked as a sous chef at the two-Michelin-starred The Square in London.
What is Andrew’s style?
Refined, ingredient-driven modern Australian cooking spanning European and Asian influences.
