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Andrew Allen is the new chef de cuisine at Saltine, a Jackson oyster bar and seafood restaurant. Photo courtesy of Saltine

Saltine hires chef de cuisine Andrew Allen

Andrew Allen has joined Saltine as chef de cuisine at the Jackson oyster bar and seafood restaurant. The Mississippi native returns to his home state from The National in Athens, Ga., to join executive chef Jesse Houston in the kitchen.

The New England Culinary Institute graduate discovered his passion for cooking while working as a dishwasher at Janie’s Pastry Shop in Brookhaven. At the New England Culinary Institute, Allen was able to refine his skills. He had internships with chef Shane Ingram at ONE in Chapel Hill, N.C., and chef Brandon Johns at Grange in Ann Arbor, Mich.


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