Andy Twells is culinary team captain of the Craft Guild of Chefs and the founder of the Culinary Academy.

He has been working for Compass Group for 6 years and is currently Executive Chef Restaurant Associates Aviation, overseeing all the British Airways restaurants and lounges as well third party exclusive lounge business around the country. He was previously at SAP as executive chef and general manager running a platinum contract feeding 800 customers a day with directors feeding for up to 100.

Prior to this Andy enjoyed periods running a two rosette restaurant in Suffolk and a patisserie in Saudi Arabia.

His career started in hotels. Coming from a military family Andy’s calling led him to join the Royal Air Force where he served for 14 years as a chef. During his service he entered and represented the Military in many international culinary competitions and continues to do so to this date both for the Craft Guild of Chefs and Compass Group.

Andy lists his proudest achievements to date as: third best pastry entry in the Luxembourg World Cup in 1998; two Olympic gold medals in 2000 and the Grand Prix winning entry at the British Open Cookery Championships 2006.

As a Craft Guild Master Craftsman and recipient of the Competition Chef of the Year Award in 2007, Andy has always advocated the development of his trade specialising in patisserie and the development of new talent.