Andy Long

Andy Long is the Culinary Director of Maven Restaurant Group, the hospitality group behind Butcher & Brew and Lapeer Steak & Seafood. He graduated from the Pennsylvania Culinary Institute in 2000 before beginning a career defined by teamwork, mentorship, and a passion for honest, ingredient-driven cooking.

In 2003, Andy moved to Atlanta to work at Aria in Buckhead under acclaimed chef Gerry Klaskala. There, he learned the art of simplicity and developed the leadership philosophy that still guides him today: stay humble, pay attention to detail, and treat people well. He later led the kitchen at the neighborhood café Café del Sol, proudly maintaining the same loyal team throughout his seven-year tenure. Building cohesive, collaborative teams remains one of Andy’s greatest passions.

Andy met Maven Restaurant Group Founder Louis Soon, who recruited him to help open the group’s first restaurant in Alpharetta in 2016. Two years later, they opened their second concept, Butcher & Brew. A year into its launch, Andy was promoted to his current role overseeing both Butcher & Brew and Lapeer Steak & Seafood, where his leadership and culinary vision continue to shape each concept.

Andy’s cooking style is simple and rustic with a strong New Orleans influence—a city he visits often and considers one of his greatest sources of inspiration. His menus frequently reflect The Big Easy, from Creole-inspired sauces to subtle musical nods woven throughout the dishes.

Now more than two decades into his career, Andy focuses on mentoring the next generation of chefs. Outside the kitchen, he loves traveling to great food cities and cooking festive meals for friends and family; he’s particularly a fan of throwing a good shrimp boil shared around a newspaper-covered table.