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ANDRE MOLINA 

superlative:

creature comfort: my mothers home cooked meals.

best concert you've ever been to: Yeezus Tour (went to all Texas shows)

favorite cereal: Cinnamon Toast Crunch 

austin go-to: BarleySwine for happy hour

Born and raised in San Antonio, Andre was heavily impacted by the Mexican culture and food that surrounded him. Influenced by his mother’s cooking, Andre began culinary programs in high school and started working in professional kitchens at the age of 17. Upon graduation from high school, he moved to Austin to attend Le Cordon Bleu and quickly fell in love with Austin’s local produce.

Andre has worked in some of Austin’s most renowned kitchens such as Barley Swine, Jeffrey's and Launderette. He is currently reunited with Chef Ian Thurwachter at Intero, where they push the boundaries of Italian cuisine, using seasonal Texan produce on a daily rotating menu.