Andrew Brooks is the Executive Chef and owner of Spirited Food Co. He has been cooking since age 8 and in the last 10 years has worked as a private chef, nutritional counselor and food educator, food stylist, and Culinary Instructor. He was even chosen as the Chef for a cookbook tour through New York for a restaurateur where he cooked at the prestigious James Beard House. He has received several awards and accolades over the years, most recently featured in Texas Monthly Magazine in 2005 for his winning "Achiote Shrimp" recipe.
For the past ten years, through Spirited Food Co., he has provided weekly meals to over 100 families in Austin and continues to add new families each week. In keeping with his food philosophy, the meal service offers great tasting low fat meals that help promote health and wellness. The weekly selection menu is carefully created by Chef Andrew to meet his nutritional criteria of locally sourced, green vegetable heavy, low glycemic foods.
Andrew holds a Bachelors of Science in Food and Nutrition and four certificates in cuisine and pastry from the prestigious Le Cordon Bleu in Sydney, Australia. He graduated with distinction in both programs.
Chef Andrew is passionate about educating and teaches several classes a month in Austin at different locations. He has taught at the prestigious Central Market Cooking School for three years, Faradays Kitchen Store for five years, at Spirited Food Co., and in home cooking classes for eight years.
In 2008 Chef Andrew helped launch the meal service for women undergoing chemotherapy for breast cancer. Spirited Food Co., along with the Capitol Area Food Bank, Breast Cancer Services of Austin, and the Entrepreneurs Foundation launched the pilot program, which will be picked up by the Capitol Area Food Bank later this year as a full time support service for women.
Chef Andrew also designed the new veggie burger for the local P.Terrys restaurants and the full range of veggie burgers for Austin's own Liberty Burger. You can find those at all Hat Creek Burger locations.
It has been a journey that has brought Miranda Spradling to the role of Sous Chef for Spirited Food Company. She has honed her skills through the gauntlet of retirement resorts, country clubs, brick and mortar restaurants, and catering jobs.
While growing up in West Texas, Miranda found she had an aptitude for creating dishes of all sorts. By far, her family was the biggest influence with this process. Food has been the key ingredient to the solidity of her family. She made her way to Austin in order to develop bones in the culinary seen of this colorful city. Through the American Culinary Federation, Miranda has competed in "Cold" and "Hot" Food Competitions. She received a Bronze medal in her 1st competition. From Prep cook to General Manager, she has done it all.
Miranda longed for a role in a kitchen with soul priority is about the food. A place where from start to finish, it's the best product one can get. The attention to detail was key in finding her true happiness. She loves being ingulfed in the locally sourced food from the Austin area.
For a year now, she has been working side by side with Andrew. She feels blessed to finally find the perfect place for her culinary gifts.The sky is the limit for this pair at Spirited Food Company.