Recognized as one of Canada’s leading chefs, Andrew Richardson brings a career defined by craftsmanship, balance, and respect for the beauty of simple, honest ingredients. Originally from Newcastle, England, he earned his Bachelor of Science with Honours in Hotel andCatering Management from Manchester Metropolitan University before embarking on a culinary journey that would take him across Europe and North America.​

Andrew began his career under Chef Terence Laybourne at the Michelin-starred 21 QueenStreet in Newcastle, later becoming Head Chef at its sister restaurant Brasserie 21, which earned a Michelin Bib Gourmand distinction. After moving to Vancouver in 1999, he played a key role in the opening of Cioppino’s as Executive Sous Chef and continued to refine his skills at West, Sooke Harbour House, and California’s Carter House Inn, before taking on theExecutive Chef role at Araxi, Toptable Group’s sister restaurant in Whistler. His path later led him back to England to open Jesmond Dene House Hotel and included an extended stage atThe French Laundry before returning to Canada to launch Calgary’s acclaimed Blink as part owner.​

Since joining CinCin Ristorante, Andrew has shaped the restaurant’s signature wood-firedItalian cuisine, built on simplicity, seasonality, and the power of flame. Under his leadership, CinCin has been recognized as Tripadvisor’s No. 13 Fine Dining Restaurant in Canada andNo. 1 Italian Restaurant in Vancouver (2025), honoured with Wine Spectator’s Best of Award of Excellence (2014–2025), the DiRōNA Award of Excellence (2025), and Gold for WineProgram Excellence at the Vancouver International Wine Festival (2023–2025).​

“I believe in simplicity,” says Richardson. “The interaction of absolutely prime ingredients on the plate — the passionata, as the Italians say. Less is often more, especially in Italian cookery.” ​