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.
