Chef Andy McLeod, a proud South Carolinian, boasts over 17 years of culinary experience deeply rooted in the South’s vibrant food culture. His journey commenced in local kitchens during high school, and after relocating to Charleston, he found his way waiting tables, initially not envisioning a culinary career. Instead, a chance meeting with influential chef Dan Barber while hiking the Appalachian Trail in 2009 altered his course. Their shared hiking, cooking, and foraging experiences sparked Andy’s passion for sustainable food sourcing, leading him to embrace a culinary future.
Upon returning to Charleston, Andy pursued formal culinary training at the International Culinary School of Charleston, solidifying the skills that would underpin his career. He then joined the renowned Sermet’s Corner, working under the mentorship of respected restaurateur Sermet Aslan, which further ignited his culinary zeal.
Today, Andy serves as the Executive Chef at Fleet Landing, the iconic Charleston waterfront restaurant. Prior to this role, he held prestigious chef positions at New Realm Brewing, Dockery’s, The Lot, and Indaco, where he earned recognition as the “BOH Employee of the Year.”
Beyond the kitchen, Andy is a dedicated father of two, an outdoor enthusiast, and a world traveler. His passion lies in uniting people through the enchantment of food. In essence, Chef Andy McLeod is a culinary ambassador deeply ingrained in the cultural tapestry of South Carolina, enriching the region’s gastronomic legacy.
