Chef McVeigh was born and raised in Chicago. Dragged kicking and screaming to the Phoenix desert in 1971 he had absolutely no knowledge or interest in cooking, and if fact was hoping to become an FM Disc Jockey.
Fate intervened. After high school graduation he spent the summer landscaping with disastrous results. A friend of his got a job at a restaurant in Carefree, Arizona and suggested that they might be looking for more help, and a culinary career was launched
Surprisingly to him and his family, not only did he enjoy cooking but had a natural talent. He worked his way through various positions, pantry worker, line cook, Sautee cook, broiler cook. Landing a job at the Carefree Inn he was fortunate enough to have a mentor in the Executive Chef who had been classically trained. He spent 8 years working there, honing his skills in all aspects of the kitchen.
Summers are slow in Arizona, he was fortunate to be able to spend one summer as the Executive Sous Chef at Glacier Park Lodge, Montana and six summers working at a fabulous seafood restaurant in North East Harbor, Maine.
Furthering his career he spent three years at the exclusive Palm Court in the Scottsdale Conference Center, Chef Tournad at Orange Tree Country Club in Scottsdale and the Main Kitchen Chef at the Scottsdale Plaza Hotel.
Leaving the Kitchen behind, he entered management and has managed First Watch Restaurants, Good Egg Restaurants and is currently head of Catering for the Breakfast Joynt.
Andy brings his enthusiasm and talent to class, guaranteeing you an evening of culinary fun and delight.