Andrew Bard
About Andrew Bard
Andrew Bard is the Executive Chef at Scripps Health Corporate Headquarters, with over 20 years of experience in various culinary settings and a background in Culinary Arts from The Culinary Institute of America.
Title
Andrew Bard holds the title of Executive Chef.
Company
Andrew Bard is currently employed at Scripps Health as the Executive Chef in their Corporate Headquarters.
Work Experience
Andrew Bard has accumulated over 20 years of experience in leading food operations across varied settings. His career includes roles such as Executive Chef/Retail Manager at Rady Children's Hospital-San Diego from 2017 to 2019, General Manager/Executive Chef at Culinart Inc. at Intuit from 2013 to 2016, and Executive Chef/Food Service Director at CulinArt Managed Dining Services at National University from 2003 to 2013. Additionally, he has held various positions as a Chef between 1995 to 2003.
Education and Expertise
Andrew Bard studied Culinary Arts/Chef Training at The Culinary Institute of America where he achieved an Associate of Arts (AA) degree from 1991 to 1994. His expertise includes developing innovative menus based on inventory and seasonal foods, inventory management, cost control, and forecasting to grow profits. He also ensures compliance with food and safety standards.
Achievements
Andrew Bard appeared as a cast member on 'San Diego Six,' a children’s health and nutrition series on PBS. He also won first place in an A1 Steak Sauce recipe competition. Bard’s strong leadership skills enable him to build and train highly effective teams for both front and back of house operations, contributing to high customer satisfaction.