Andrew Shotts breaks new ground as an all-American chocolatier. Born and raised in Huntsville, Alabama, Andrew redefines the field of artisanal chocolate and raises the bar for confection making in the United States.

After graduating from the Culinary Institute of America, Andrew pursued his practical training in Italy, where he worked as the pastry chef at Tuscany’s Michelin-starred hotel, Locanda Dell’Amorosa. In 1992, Andrew returned to the United States and honed his skills at renowned Manhattan restaurants C.T., Lutèce, and Bouterin. He then returned to Europe to work alongside two prestigious world pastry champions—both members of the elite Meilleur Ouvrier de France, the most esteemed order of pastry chefs in France. Fortified by this experience, Andrew returned to New York to showcase his talent as executive pastry chef at La Côte Basque and the Russian Tea Room, where he developed an ever-changing selection of seasonal chocolates that he served as delicate petits fours.

Guided by his passion for chocolate and desire to learn the inner-workings of its production, Andrew then became the corporate pastry chef for the San Francisco-based Guittard Chocolate Company, where he helped formulate the E. Guittard line of high-end couverture chocolate. This intensive process inspired him to fulfill his lifelong dream of launching his own line of artisanal American chocolates.

In the fall of 2001, Andrew and his wife Tina Wright opened Garrison Confections. Through this new venture, Andrew forges a new path in chocolate making that respects time-tested tradition while recognizing the virtues of America’s seasonal flavors and creative innovation. In conjunction with Guittard, Andrew also created the Chocolate Loft—a pastry school for industry professionals that offers intensive training through exclusive workshops with internationally acclaimed masters.

Andrew was named one of Pastry Art & Design’s “Ten Best Pastry Chefs in America” in both 2000 and 2002, and was recognized as a “Top Ten Artisanal Chocolatier” by USA Today. He has also demonstrated his pastry skill in professional competition, winning the silver medal at both the 2000 and 2001 National Pastry Team Championships at Beaver Creek. In January 2005 he represented the United States at the largest and most prestigious international pastry competition in the world, the 2005 World Pasty Cup (Coupe du Monde de la Patisserie) in Lyon, France, bringing home the bronze medal. He has also enjoyed numerous television appearances, most notably, shows on the Food Network and “The Early Show”.

© Copyright 2008 SCFF, LLC (trading as Swiss Chalet Fine Foods).