Andrea Upchurch, a South Carolina native, has always had a passion for food and art. Her interest in cooking led her to the Culinary Institute of Charleston, where she developed a passion for pastry and graduated with associate degrees in both Culinary Arts and Hospitality and Tourism Management. After a variety of positions throughout the Lowcountry, she joined Cypress and Magnolias as an Assistant Pastry Chef in 2005. Upchurch is currently the executive pastry chef at Wild Olive and Obstinate Daughter where she oversees the production of all pastries, pasta, and bread. Upchurch has a B.A. in Arts Management and Business from the College of Charleston. During her time there, she also worked with Eye Level Art, a contemporary art gallery. She maintains her love for art through volunteering with a variety of arts organizations throughout our community.