Corporate Chef, Le Jardinier

Chef Andrew Ayala joined The Bastion Collection in 2017 as part of the opening team for L'Atelier de Joël Robuchon and Le Grill as Executive Sous Chef. In 2019, he was promoted to Chef de Cuisine of Le Jardinier New York where the restaurant gained one Michelin star 5 months only after opening. In 2024, Chef Andrew was promoted to Corporate Chef of Le Jardinier.

Born and raised in San Francisco, he was introduced to the world of food and cooking from a very young age by his mother, who worked as a butcher for over 35 years. Today she remains his main inspiration inspiration along with his time spent in England and Taiwan. by blending childhood memories with flavors from New York, Chef Andrew’s dishes not only honor the land's rich offerings but also tell a personal and flavorful story.

Previously, Chef Ayala attended Le Cordon Bleu California Culinary Academy. He went on to work at 5 Star hotels and Michelin-starred restaurants in the Bay Area including the Ritz Carlton in Half Moon Bay, Chez TJ in Mountain View and Campton Place, eventually moving to New York to work with Restaurant DANIEL and then Per Se.

Andrew has also been instrumental in the development of Le Jardinier Miami and Le Jardinier Houston.