David Andrews

Executive Chef / Owner

D’Andrews opened its doors in 2018, however, David had many influences throughout his career which led him to open his own bakery. After college, David joined his family’s business, McClures, a 30,000 square foot specialty store in the heart of Belle Meade. It was there that David first gained knowledge of owning and running a small business. 

In 2003, David followed his dream and moved to New York City to attend the Institute of Culinary Education. He interned at the three-star Manhattan restaurant, Gotham Bar & Grill, which offered him a job as a pastry cook after graduation. 

Headed by Alfred Portale, Gotham is a 175-seat rock star of a restaurant. For over three years, David learned to work every shift and excelled in his pastry craft. Gotham was arguably, the best education any pastry cook could ever ask for in New York. 

He soon joined a friend in opening Xie Xie, a new quick-serve, Chinese/Vietnamese-inspired restaurant. David’s dessert, the 1000-year-old ice cream sandwich, was named one of the best desserts of the year in 2009 by both Time Out New York and New York Magazine. 

David joined the Kimberly Hotel as the Executive Pastry Chef in the Fall of 2010. The following spring, David was promoted to Executive Chef of the Hotel- where he remained for the next 6 years. David supervised 20 people and ran the kitchen of a $6 million-a year F&B property. 

By the summer of 2016, David realized he had achieved his dreams in New York. Now it was time for him to set out on his own, move home and begin his lifelong dream of opening his own bakery and café. With a clear vision for aesthetics as well as a specific menu in mind, David found a prime downtown space on Church Street (just steps from the front door of the Nashville Library) and set to work to create his dream.