Chef Andre grew up near Heidelberg, Germany, eating hearty from-scratch meals prepared by his mother. On a family vacation to balmy Spain, when that heavy German food was still being served, he had his own epiphany about more seasonally appropriate food. The desire to showcase cuisines of the world that fit their setting put in motion his thoughts about a culinary career. He also understood that working as a chef would give him a way to travel the world. His first job offer outside of Germany was from a Rosewood hotel in Saudi Arabia. He jumped at it. After all, Rosewood is among the world’s most respected ultra-luxury hotel brands, each with a strong sense of place.

He landed jobs later with other Rosewoods properties, crossing paths with Lutz when both were at Mayakoba, the Mexican Riviera Maya resort. When Lutz had an opening for executive chef late last year, he sought out Andre, who was by that time working in Miami. Andre jumped at the chance to leave urban Miami behind.