CHEF ANDREW SPURGIN
Chef Andrew joined our team as a Brand Ambassador. With his business, Bespoke Event Styling + Menu Design, Andrew has produced and designed over 9,000 events and served his menus throughout the United States, Canada, England, Japan & México.
Based in San Diego, and a total ocean-lover, Andrew helped develop Blue Ocean Institute’s “Green Chefs Blue Ocean” program, the first national curriculum addressing sustainable seafood education for culinary students & chefs in America. A past member of the Director’s Cabinet for Scripps Institution of Oceanography (SIO) was an SIO E.W. Scripps Associate, and the recipient of the Roger Revelle Award for his work on sustainable seafood practices.