Originally from Oloron-Sainte-Marie, France, Chef Kévin D’Andrea has quickly risen to international acclaim in the culinary world.
His journey began at the age of 16 when he entered culinary school. He was feeling lost and was struggling academically until he met Mr. Troin, a professor who became a pivotal figure in his life.
“When I went to culinary school at 16, my professor, Mr. Troin, believed in me—he was the only one,” D’Andrea recalls. “Most people, including myself, considered me a lost cause—bad at school and completely lost. Mr. Troin helped me understand the love of cooking and the appreciation for focusing on something to become someone in life.”
This foundational experience ignited his passion for the culinary arts, setting him on a path to work alongside some of the most esteemed chefs in the world. His journey continued on the French Riviera, where he trained under Michelin-starred Chef Alain Llorca at Hôtel Belles Rives.
His time at Hôtel Plaza Athénée in Paris with the iconic Chef Alain Ducasse and at the three-Michelin-starred Le Meurice with Chef Yannick Alléno further honed his skills and solidified his reputation.
Chef D’Andréa first caught the public eye in 2015 as a finalist on the popular TV show Top Chef France, where his innovative techniques and charismatic presence captivated audiences. Building on this momentum, he opened his restaurant, Mensae, in Paris, serving as both Chef and Partner.
Driven by a desire to explore new horizons and pursue the American dream, Chef D’Andréa relocated to the United States. He initially worked as the Executive Chef at La Villa in Houston, where he developed a fondness for Texas. This experience ultimately led him to Austin, where he became involved with Foliepop’s, a business-to-business kitchen specializing in exquisite French pastries for high-end venues.
Currently, Chef D’Andréa serves as the CEO and Culinary Director at Foliepop’s, a position he has held since July 2020. His move to Austin has been a positive experience, with D’Andrea noting, “Austin is very nice, very welcoming. The hospitality is great!”
In addition to his culinary ventures, Chef D’Andréa has made significant strides in media. He recently competed in the 21st season of Top Chef America, bringing his unique perspective as an international contestant. He also hosted Breaking Baguettes, a series on NBCUniversal’s Peacock streaming service that blends culinary arts with athletic excellence, coinciding with the 2024 Paris Summer Olympics.
Moreover, Chef D’Andrea has been appointed Sponsorship Director for Club Coupe du Monde Team USA. In this role, he leverages his extensive culinary background and media experience to support and promote the next generation of pastry chefs, contributing to Club Coupe du Monde Team USA’s journey to the 2027 Coupe du Monde de la Pâtisserie.
D’Andrea is passionate about promoting healthier eating habits and inspiring the next generation of chefs. During a visit to a high school French class in Austin, he shared his expertise and passion for cooking, emphasizing the importance of preparing food as a sacred ritual and the need for better nutrition in school cafeterias.
Chef Kévin D’Andrea is making a name for himself in the culinary world, blending French techniques with American influences while promoting healthier eating habits. His journey from a struggling student to a well-known figure in the culinary scene, along with his recent roles as an Olympic culinary ambassador and sponsorship director, reflects his adaptability and enthusiasm for cooking.
D’Andrea’s experiences have shaped his approach to food and his desire to inspire others, showcasing his commitment to the culinary arts.
