Chef Andrew Boyd is originally from Virginia, but also spent time in Baton Rouge, Louisiana. He developed a deep appreciation for food from an early age. His culinary journey began in high school when he took my first job at The Fox Head Inn, a prestigious Four Diamond property. It was there that he fell in love with French cuisine, sparking a passion that would shape his career.
After his father moved to Biloxi, Mississippi, he discovered the natural fusion of French and Southern flavors, deepening his understanding of American cuisine. Determined to refine his craft, he pursued formal training at The Culinary Institute of America.
Following his studies, he moved to Charleston, where he joined 39 Rue de Jean as a Sous Chef. This experience allowed him to further explore the balance between American and French influences in cooking. Twelve years later, he took on the role of Executive Chef at Coast Bar & Grill, where he has been able to fully integrate his culinary education and experiences into his dishes, creating flavors that honor both tradition and innovation.