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From Dishwasher to the James Beard House: Chef Andy Blanton

Andy Blanton got the “cooking bug” while working as a dishwasher when he was 15. From there he went on to graduate from the Culinary Arts Institute of Louisiana in Baton Rouge. Eager to explore his Cajun culinary roots, Blanton has worked at the renowned Commanders Palace in New Orleans and Brigtsen’s Restaurant, where he cooked under the acclaimed James Beard award-winning chef: Frank Brigtsen.

In 1999, Andy moved to Whitefish, Montana for a change of pace and scenery. He was quickly snatched up as the Executive Chef for Café Kandahar at Whitefish Mountain Resort and just six years later, he (along with his parents) bought the restaurant. Kandahar serves thoughtfully-constructed, farm-to-table cuisine and to best appreciate it, we recommend ordering the five-, seven- or 11-course Chef’s Tasting Menu.

Nominated several times for Best Chef in the Northwest by the James Beard Foundation, Blanton was even invited to cook at the James Beard House in 2012. Additionally, the Whitefish Convention and Visitors Bureau considers him to be “one of the reasons that Whitefish has become nationally known for its culinary scene.” Naturally, we had a few questions for the acclaimed chef.

Janice Nieder

Janice Nieder could be the love child of Indiana Jones and Julia Child. She was a specialty food consultant for 12 years in New York, with a client list that included Tavern on the Green, Dean & Deluca and Sign of the Dove. After being bitten by the travel bug, her culinary adventures took her to over 90 countries, where she shared a smoked monkey dinner with a generous Shuar Indian family deep...(Read More)

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