Zabar's Executive Chef Andrew Regnier
Andrew Regnier was born in Green Bay, Wisconsin to immigrant parents, Hans and Corry, from the Netherlands. From a very young age Andrew showed a passion for food spending hours assisting his mother in the kitchen. His parents having lived in Amsterdam, Indonesia, and Surinam prior to moving to the United States had a wide variety of recipes in their repertoire and opened the door to an entire world of culinary styles to a young boy.
When he was 11, Andrew and his family moved to Minneapolis, Minnesota where he participated in football, hockey, and soccer and graduated high school in 1985. His next stop was Gustavus Adolphus College at St. Peter, Minnesota. He graduated with a Bachelor of Arts degree in phycology, biology, and a minor in chemistry all the while working in the restaurant industry in Minneapolis.
After graduating college, Andrew travelled between Florida and Wisconsin working the high seasons in a variety of restaurants including the Ocean Reef Club in Key Largo, The Colony Beach and Tennis Club in Sarasota, and The Inn at Kristopher’s in Door County Wisconsin.
In 1998 Andrew attended the French Culinary Institute in New York City graduating in 1999 where he honed his previous skills and followed his true passion in the culinary world. He worked at Aquavit for Chef Marcus Samuelson for two years, then in 2001, Andrew was recruited and began his career at Zabar’s.
Andrew has travelled extensively throughout the world visiting far off countries such as Thailand, Greece, Germany, France, Belgium, Holland, Norway, Sweden, and Costa Rica just to name a few. All of these travels have influenced his cooking style and expanded his curiosity of exploring new cultures and their food. He has extensively researched the food of worldwide Jewish traditions and wants to bring a global aspect to the traditional Eastern European foods that Zabar’s has always been known for incorporating new flavors and ideas. Fresh flavors, seasonal ingredients, and local items are a passion and Andrew incorporates those in many of his dishes.