Andy Ames

Executive Chef

Andrew Ames, now Bretton Woods Executive Chef, raised on the Eastern shore of Maryland, and an honor graduate of Hanover College, brings boundless energy and creativity to the food he prepares. Before coming to Bretton Woods, Ames worked at numerous notable properties in the country, including Ocean Reef Club and Wequassett Resort and Golf Club. Ames began his time at Ocean Reef as a Banquet Chef, and during his tenure was promoted to Executive Banquet Chef overseeing a nearly $12M banquet operation. Andy currently oversees the entire kitchen here at the club, where his tenacity and love for his craft are evident in his everyday routine. Ames represents a seamless blend of culinary classics, and the way chefs are cooking now and into the foreseeable future. Since starting at Bretton Woods, Andy has consistently raised the level of our food in all areas from quality & freshness, to flavor and technicality, in the restaurant, catering department, and all other food operations. What his co-workers say about him: Knows what needs to be done | Hard-working | Empowering & inventive | Caring & determined | Calm & chill | Team player | Caring | Multi-tasker | Open-minded | Calming | Creative | Breath of fresh air | Confident & determined |