Andy Hilliard
Executive Chef & Co-Owner

Born in Bend, Oregon, Andy started his journey down the culinary path at 14 years old, working the cold station for a local fine dining restaurant.  It wasn’t long before he realized his love for cooking and creating.  He proceeded to excel above his industry peers and colleagues, landing lead kitchen positions by the age of 18.  Andy found his talents – and his passion – working with the gifted culinary ninjas at Bend’s historic Pine Tavern Restaurant.  His passion led him to learn the restaurant trade, lending his culinary skills when and where needed. 

Andy was offered his first Sous Chef position when he was 21, working with an Executive Chef that molded his career and sharpened the edges of his ambition.  It was at this time that he opened his first two restaurants.  Following opportunity, Andy packed his bags and his skills, and headed south to work in fine dining restaurants in and around San Francisco.  He accepted his first Executive Chef job at this time, and went on to apply his expertise and experience in the opening of two additional new restaurants.  His culinary journey led him to Seattle & Lombardi’s, where he has led the charge in the kitchen since 2014. Andy’s journey is far from over, as his dreams and ambitions of opening a restaurant of his own remain strong in his heart.

When not in the kitchen, Andy enjoys home brewing, fishing, hunting, and spending time with his family.