Meagan Andrews, Chef de Cuisine
Meagan Andrews, a native of Ontario, was raised in an environment where food was integral to family culture, not unexpectedly it became a passion and career choice. To further her goals, she obtained a Bachelor of Commerce degree in Hotel and Food Administration at the University of Guelph. While earning her B.COMM., she worked at several well known restaurants in the area. A feature of the program, was an “Iron Chef” competition, which Meagan proudly won in 2013. Wanting to broaden her experience and skills, Meagan accepted a Sous Chef position at Weslodge in Toronto. In just over a year she was promoted to Chef de Cuisine. Recognizing her strengths, she was asked to be part of the team sent to Dubai to open a second Weslodge location. Upon her return, she took the role of Chef de Cuisine at Batch, Creemore Springs’ first brewpub in Toronto. After successfully competing in a blind tasting against 4 other chefs, Meagan was selected as Chef de Cuisine. It was Meagan's creativity and innovative ideas that helped her to secure her role at BlueBlood Steakhouse at Casa Loma.