Andrew LoPresto was born and raised in New York, with over 20 years of experience in the restaurant industry. Andrew was first introduced to the industry from his father, Charles LoPresto, who was a successful restaurant owner throughout most of Andrew’s childhood. At age 11 he started to learn about the restaurant business while working at his father’s pizzeria. Pursuing his culinary career Andrew graduated from The Institute of Culinary Education in New York City. His first position was a Sous Chef at Le Madri in Chelsea and Hue in the West Village. He moved to DC and took a position at the acclaimed Blue Duck Tavern in the Park Hyatt where he learned about organic and sustainable products with Chefs Mark Hellyar and Michael Santoro. He returned to NY in 2010 and became Chef de Cuisine at Ovest. Andrew has gained experience and ample knowledge of different cuisines with a strong emphasis on Italian fare and became well versed in cooking in a wood-burning oven. Andrew’s Italian background and love for cooking that his family shared continues to influence his passion for food. With a drive to serve innovative and remarkable dishes, Andrew is excited to open his own restaurant: babbalucci Italian Kitchen and Wood Burning Oven.