Next up in our Meet the Team series, it’s time to meet Andrew Durant.
Originally from Wakefield, it was Andrew’s Nan who inspired him to cook; inspiration which then led him to train as a chef at Wakefield college, gaining experience working in the south of France.
Over his career, Andy has worked in many Yorkshire-based AA rosette and Michelin-star restaurants throughout his career. He joined us in 2019 as a Senior Chef de Partie and was then promoted to Sous Chef.
Andy loves to get involved in all areas of the kitchen. His favourite thing to make is fresh pasta, in particular stuffed pasta and currently he is working on a new idea for a carbonara agnolotti which sounds sensational.
He also has amazing chocolate skills and makes our signature birthday and celebration cakes and our handmade chocolates.
Andy loves living in Scunthorpe, saying the area is really affordable. The first time he has had the opportunity to really put down roots, locating himself in Scunthorpe has allowed Andy the opportunity to invest in a house where he can live with his partner and two children; another first.
What is your favourite pasta dish?
Cavatelli pasta with our Lincolnshire sausage ragu – its like a big hug in a bowel – perfect for this time of year.
Why do you enjoy working at San Pietro?
The team I work with inspires me every day and we all support each other. It feels like a family. Kitchen work can be tough, especially when you make everything fresh and focus on top quality, but when you work with great people life is always good.
I am encouraged to use my creativity and innovative ideas, which I find personally rewarding – I love seeing a dish I’ve created leave the kitchen and a customer give greats feed back – it’s just the best feeling. I get to go to London, visit trade shows and dine out in amazing restaurants, and all of this is not just rewarding but it is also motivates me to push our food forward, challenging the idea of what Italian food is or can be.
Out of all my jobs, I feel the most secure here and I feel appreciated. Anything the restaurant achieves are considered ‘our achievements’ and always a shared success. We are all part of San Pietro and that makes me feel very proud.