Co-Owner and Chef, Russet
About this Host
Chef Andrew Wood’s cooking career began at Philadelphia’s landmark restaurant Le Bec-Fin and boomeranged all across the country before settling back in Philly. He’s worked at Hiro Sone and Terra in Napa Valley and Trio in Chicago. It was while at San Francisco’s Quince that he began to form his own culinary philosophy of hyper-seasonal and evolving menus, as well as strong connections with local producers. And it was in Boston where he met his future wife, Kristin, a pastry chef.
Returning to Philadelphia, Andrew helped open James and Maia restaurants before joining the team at Fork, where he received acclaim for the charcuterie program. In 2012, Andrew and Kristin decided to open their own BYO restaurant in an 1877 brick townhouse. At Russet, they use local and seasonal ingredients to serve up simple and honest dishes that highlight the natural flavors of food.
Pamela Follo BadolatoWhat a fun night! Andrew's pasta lesson was informative and the dinner was delicious. However the best part may have been watching his 6 year old make pasta like a pro!! Can't wait to go back.
Kelly KolmerWonderful event! Great food, great experience. I can't wait to go back!
Suri RatnatungaIncredible culinary experience, and wonderful hospitality! Andrew's love for and knowledge about everything that goes into producing a quality meal really shines through. Also, if you're feeling adventurous, try the pig's ear :)