Andrew Dorsey
About Andrew Dorsey
Andrew Dorsey is a Center of Plate Specialist at US Foods, where he has worked since 2017. He has a background in culinary arts and has held various roles in the food industry, including positions at La Maison Plisson and Momofuku.
Current Role at US Foods
Andrew Dorsey has been serving as a Center of Plate Specialist at US Foods since 2017. In this role, he focuses on enhancing product offerings and driving sales, particularly in the South Texas region. His responsibilities include collaborating with local ranchers to diversify product options and strengthen vendor relationships. He has played a significant role in implementing effective deployment strategies based on data reporting and analytics.
Previous Experience in Culinary Roles
Before joining US Foods, Andrew Dorsey worked at La Maison Plisson as a Second Butcher from 2015 to 2016 in the Paris Area, France. He also gained experience as a Cook at Momofuku from 2008 to 2009. These roles provided him with a solid foundation in culinary operations and product knowledge, which he has leveraged in his current position.
Education and Training
Andrew Dorsey studied at the Art Institute of Dallas, where he gained knowledge relevant to his culinary career. He also attended McCallum High School and the Field School, contributing to his educational background. His training has equipped him with skills applicable to various aspects of food service and product management.
Sales and Marketing Initiatives
Dorsey has been instrumental in driving sales through innovative marketing initiatives. He played a key role in the Fresh Seafood program, enhancing communication strategies that led to increased seafood case movement. Additionally, he developed and executed the Carne-Copia event, collaborating with vendor partners to highlight unique products and secure funding.
Collaboration and Teamwork
Andrew Dorsey has demonstrated strong collaboration skills throughout his career. He has worked closely with counterparts in Lubbock and Houston on category drives and coordinated sales blitzes to boost product launches. His contributions to salesforce training have also helped enhance category penetration, drawing from his extensive experience in restaurant operations.