As a child, Andrew Jones moved with his family to Northern Indiana from the Chicago area. They were happy to escape the traffic and chaos of city life, but disappointed to lose the availability and variety of fresh and exotic ingredients. They quickly discovered, however, some great advantages to living in a farm community, such as local and organic meats and produce.
One influence on Andrew's cooking was his mother. From the age of twelve, he worked with her in the preparation of family meals, and obtained a basic knowledge of food and fundamental kitchen skills. At nineteen, he began his professional culinary pursuit with a job in the kitchen of an upscale, locally-owned restaurant. His career experience has expanded since then to include fine dining, banquets, and private parties.
He and his wife, Bethany, have three sons and reside in Warsaw.