A native of Newcastle, England, Andrew Richardson began to have sway over the Blink kitchen in August of 2007 as Executive Chef and part owner. His philosophy with regards to food deals with the interconnection and balance of all of its elements. It is an equation which begins with local producers and growers, and concludes with well poised, seasonal plates. Andrew’s career path has traveled through many prominent restaurants and hotels in England, as well as in Northern California, Vancouver, and Whistler before landing him in Calgary. Upon arrival in Vancouver in 1999, Andrew was immediately active and involved in the opening of Cioppino’s Restaurant, and shortly thereafter invited to open West Restaurant with Chef David Hawksworth. He also refined his skills at The Sooke Harbour House, Vancouver Island and at the Carter House Inn, Northern California during this time. In January 2005 Andrew accepted the Executive Chef position at Araxi in Whistler, where once again, they were awarded the "Best Restaurant in Whistler" by Vancouver Magazine. While at Araxi, Andrew was honorably invited to cook at the James Beard House in New York City in April 2006. In late 2006, Andrew returned to his hometown of Newcastle, where he was the Executive Chef at the Jesmond Dene House Hotel. Now in command of the kitchen at Blink Restaurant in Calgary, Andrew’s extensive resume and talent is well reflected in his cuisine. His menu mirrors the changing of the seasons and focuses on the simplicity of fine ingredients to create a delightful affair.