Andy Raeside

Chef de Cuisine, Tomasso at Turtle Point
A man of the world, Andrew Reaside was born in Cape Town, South Africa, and graduated high school in Singapore before moving to the States to obtain a BA in History from St. Edwards University in Austin, TX. Andrew’s interest in cooking started at a young age and was heavily influenced by the array of culinary styles he experienced throughout his world travels. After college, he moved to London for culinary training at Butler’s Wharf Chef School. He then worked for 10 years in London, mostly with Gastro Pubs and French Bistros, including with Restauranteur Sir Terrance Conran. Andrew then relocated to New Jersey, where he specialized in farm to table restaurants, including 10 years with the Harvest Restaurant Group. Andrew joined Kiawah Island Golf Resort in 2021 as the Chef de Cuisine of Tomasso at Turtle Point, and credits the island’s world-class golf courses, beautiful surroundings and availability of locally-sourced ingredients for drawing him to the area. His culinary passions include cheesemaking and charcuterie, as well as whole-animal butchery. When he’s not running the kitchen at Tomasso, Andrew spends his time playing golf, camping and fishing.