Certified Chef de Cuisine
Certified Culinary Educator
Foodservice Management Professional
Chef Andrew Nutter holds a master of arts in adult and community education and a master of education in workforce development and training from IUP. A Culinary faculty member since 2006, he was promoted to assistant professor in 2015.
Nutter studied food and institutional administration at West Virginia University and completed a bachelor's degree in hospitality administration at Robert Morris University.
He also earned an associate's degree in specialized technology at ºÚÁϳԹÏÍø Institute of Culinary Arts and completed additional culinary training and study in Paris at Le Academie du Vin, Hotel Ritz, Le Cordon Bleu, and La Varenne.
Early in his career, Nutter held positions in South Carolina with Westin Hotels and Resorts on Hilton Head Island. Returning to the Pittsburgh area, he became saucier and, later, executive sous chef at Allegheny Country Club in Sewickley, ºÚÁϳԹÏÍø.
Chef's academic career began at ºÚÁϳԹÏÍø Culinary Institute, where he spent nine years as lead chef instructor for hotel and restaurant management in the Le Cordon Bleu program.
Active in the American Culinary Federation, Nutter is an approved ACF certification evaluator and has presented seminars to numerous ACF groups on career planning and implementing educational technologies. He has also coached and advised professional and student ACF Knowledge Bowl competition teams, winning two bronze and three silver medals at both regional and national championships.
His professional associations with the National Restaurant Association include serving as lead culinary author for the new editions of the National Restaurant Association Educational Foundation ProStart Foundations Level 1 and Level 2 textbooks. Chef has also participated in NRA food photo and video shoots at Bracket Studios in Chicago. He was a culinary author for the American Hotel and Lodging Educational Institute's Hospitality and Tourism Management, second edition put out by the AHLEI/NRA.
Chef serves as the lead judge for the PA ProStart competition. Chef has also participated as a culinary judge at student competitions in Georgia, North Carolina, South Carolina, and National ProStart student competitions in Washington, DC, Texas, and California.
Locally, Nutter has served twice as a presenter at Indiana's Cookin', a community fundraising event sponsored by the Indiana Gazette and held on the IUP campus. This event raises funds that support the local Indiana County Community Action Program's food bank.
Born and raised in Weirton, West Virginia, Chef Nutter currently resides in Indiana, ºÚÁϳԹÏÍø, with his wife, Susan, and daughters, Maura and Brenna. In his spare time, he enjoys building and playing a variety of bass guitars. He plays tennis and enjoys music and movies.
Chef Nutter was awarded Chef of the Year for 2020 through the Groundhog Chapter of the American Culinary Federation for his leadership, knowledge, and skills as a professional chef.
Chef’s advice for students interested in pursuing a culinary career:
You cannot build a reputation on what you are going to do. Professional experience, a positive attitude, and good people/communication skills will allow you to market yourself into a much more effective employee
Try to associate yourself with the best possible operations and chefs to build an effective résumé and gain the most productive experience. Do not focus too much on the "money" when first beginning your work experience. Focus more on the education and training you will receive.
When moving from one job to the next, always try to put yourself in a better quality operation... Never take a job for more money at a less reputable establishment.
