Home » NEWS » Dining » Saltine hires chef de cuisine Andrew Allen
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.

BEFORE YOU GO…

… we’d like to ask for your support. More people are reading the Mississippi Business Journal than ever before, but advertising revenues for all conventional media are falling fast. Unlike many, we do not use a pay wall, because we want to continue providing Mississippi’s most comprehensive business news each and every day. But that takes time, money and hard work. We do it because it is important to us … and equally important to you, if you value the flow of trustworthy news and information which have always kept America strong and free for more than 200 years.

If those who read our content will help fund it, we can continue to bring you the very best in news and information. Please consider joining us as a valued member, or if you prefer, make a one-time contribution.

Click for more info

About MBJ Staff

Leave a Reply

Your email address will not be published. Required fields are marked *

*