Andrew Boyd

Chef Andrew Boyd’s culinary journey has been shaped by a lifelong passion for food and decades of experience in Charleston’s vibrant restaurant scene. Growing up in Baton Rouge, Louisiana, he developed an early love for bold flavors and the cultural power of cuisine. His first professional experience came during high school at the prestigious Fox Head Inn, a Four Diamond property, where he discovered a deep appreciation for classic French cooking.
A move to Biloxi, Mississippi, expanded his perspective and sparked an interest in the ways French techniques and American flavors intertwine — a theme that would define much of his career. After formal training at The Culinary Institute of America, Andrew relocated to Charleston, South Carolina, where he joined the team at 39 Rue de Jean. Over more than a decade there, he rose to the position of Executive Sous Chef, refining his craft and leadership while honing a style that blends classical technique with Southern influence.
Andrew’s talent and dedication led to his promotion as Executive Chef of Coast Bar & Grill, where his experience and creativity come together on the plate. His cooking reflects a deep respect for tradition while celebrating the fresh, coastal ingredients and regional flavors that make Charleston cuisine unique. Today, Andrew’s thoughtful approach and enduring commitment to excellence continue to shape one of the city’s most beloved seafood destinations.