Chef Andrew Spurgin

Apr 10, '11

San Diego, CA, USA

Name: Andrew Ryland Spurgin Age: 53 Nationality: English Country of Residence: USA
1. Your Restaurant/Business:
Campine Catering
2. About Your Kitchen:
We have one main kitchen, it services all the catering needs and does prep for our cuisine to go shops (both of them do finish work on site). Our bistro has a state of the art kitchen and is blessed with an 3/4 acre organic garden, the produce from the garden is served at that venue
3. Your Favorite Chef Works Item:
Dishwasher shirts and anything Egyptian Cotton
4. First Job:
Working as a slave in my aunt’s kitchen and uncle’s butcher shop in London
5. Your Cookbook:
It’s in my head, now I just have to put pen to paper
6. Your Awards:
2011 Chefs Hall of Fame – San Diego Home & Gardens Magazine 2011 50 People to Watch – San Diego Magazine 2011 Star Award Catersource 2009 Ace Award 2004 Spotlight Award Event Solutions Magazine
7. Your Cooking Inspiration:
Passion, Season, Aunts, Grandma, and Uncles who were chefs, restaurateurs and butchers
8. Your Speciality Dish:
The one I haven’t thought of yet, stupid answer; but true
9. Favorite Dish To Eat:
Oysters and Sancerre or Sardines on Toast
10. Weirdest Thing You Ever Ate:
Cactus Grubs, Brazilian Leaf Cutter Ants, Horse Udon, Scorpion, Fermented Fish Bladders, Mosquito Eggs
11. Favorite Ice Cream Flavor:
Single Malt
12. Favorite Drink:
13. Favorite Wine:
Bandol Rosé
14. Who Would You Most Like To Cook For:
My Aunts, Grandma and Uncles, they have passed
15. Who Would You Least Like To Cook For:
Condescending, self-Important, culinary twits
16. Favorite Things To Do When Not Cooking:
Have someone else feed me
17. Your Latest Project:
Sustainable Seafood Lectures and The Blue Ocean Institute’s Green Chef Blue Ocean Project (; School Lunch! Project (
18. Favorite City and Why:
Tokyo, Japan – amazing people, epic cuisine
19. Your Greatest Indulgence:
L’Ambroisie in Paris 1999, eating Bernard Pacaud’s Feuilleté de Truffle Fraîche “Bel Humeur” - Whole Truffle layered with Foie Gras and ensconced in Puff Pastry with Truffle Bordelaise – insane!
20. Your All Time Best Culinary Tip:
Travel, go to markets, get in as many great kitchens as you can. When you’re young, eat everything.