CHEF ANDE McBAY

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Born in Alabama, raised in Texas, educated in the United Kingdom and trained in Germany, Chef Ande McBay has spent sixteen years in the hospitality industry. Starting as a hotel dishwasher, at 28 she became the youngest deaf executive chef south of Austin, later moving into culinary administration and consulting.

 

As a stroke survivor, Ande has become an outspoken disability access and mental health advocate. She is a regular volunteer and fundraiser for organizations that have impacted her life, including the Lions Club, Little Black Dress Society, San Antonio Food Bank and the Alzheimers Association (especially The Longest Day). 

 

Ande's guiding principle in life is that if an opportunity is safe, sane and joyful, one should never turn it down. Because of this belief, she has explored the world around her as a beekeeper, personal chef, Euro backpacker, government contractor, rancher, registered clown and so much more.

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With this breadth of experience and an interminable list of hobbies that range from needlepoint to food competition judging and a soft spot for comic books and classics alike, Ande has found a solid fanbase in niche catering and events. She is fascinated by American culinary history with a focus on Appalachia and South Texas, and aspires to become a recognized and published culinary historian. You can occasionally find her recipes and references in the San Antonio Express News. 

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