Andrew Gruel, a summa cum-laude graduate of Johnson & Wales University, is currently the Founder and Executive Chef of Slapfish Restaurant, the award-winning food truck turned international brick and mortar, based out of Huntington Beach, CA. Chef Gruel has taken Slapfish (bootstrapped!) from 2 food trucks to 10+ restaurant locations in just over 3 years.
After years of working in fine dining restaurants, hotels and diners — ranging from The Ritz Carlton to the midnight shift at Denny’s — Chef Gruel’s love of the ocean drove him to direct a non-profit project at The Aquarium of the Pacific in Long Beach, CA called “Seafood for the Future”. Here he worked with hundreds of chefs, fisherman and like-minded organizations establishing a national culinary awareness for the sustainable seafood movement.
Andrew is admittedly addicted to the fast pace of the restaurant world and translates that into his business approach to be very hands-on whenever possible. After a long day of cooking, he relaxes with a nice cold lager, Singha beer.
VIDEO: Slapfish Restaurant – Chef Andrew Gruel