About Us: General Info | Our Chef | Our Pastry Chef

Andy Kilz was born in Burg, Germany, near the town of Wolfsburg in 1968. After growing up under the influence of his mother and grandmother's traditional cooking skills, Andy decided to pursue a career in the Culinary Arts. He completed public school in Burg and went on the the University of Hanover in Hanover, Germany, where he graduated and earned a degree as Chef de Cuisine. Andy had to fulfill a mandatory stint in the German Army before beginning his career as a chef. While in the Army, Andy proved his prowess as a marksman, achieving the rank of Unteroffizier (US equivalent would be an E-5 sergeant) in the GSG9, an elite sniper unit. After his honorable discharge from the army, Andy returned to the culinary world, as Chef de Cuisine at the Hotel Stadt Burg, in Burg and then moved on to the Hotel zum Weissen Schwan in Bad Durkheim, Germany. The staff of the Hotel zum Weissen Schwan participated in the Rheingau Gourmet Festival which is the largest annual culinary event in the Rhein/Main region in Germany. Andy was a member of the team that took first place in this prestigious event, two years running for outstanding taste and presentation. When given the opportunity in 1995, Andy came to the United States where he landed his first job at the Drake Hotel in Chicago, Illinois. From there Andy worked briefly in Giddings, Texas as a private chef on the M-L Ranch, where he planned and prepared all meals and special business events for the owner. His desire to see more of the United States took Andy all the way to The Beverly Hills Hilton, in Beverly Hills, California, and a job as Chef de Cuisine where he supervised lunch and evening meals. In 1997 Andy returned to Texas to serve as Assistant Executive Chef at The Driskill Hotel in Austin. There he supervised lunch and evening meals and managed a staff of 15 in the kitchen. Andy was also responsible for organizing banquet functions. While in Austin, Andy also taught cooking classes to the upscale clientele of The Breeding Company Country Club. Continuing his "trek" across the United States, Andy found himself in Whiteville, North Carolina, where he met and married his wife, Chrystian Roberts. Together Andy and Chrystian operated their first restaurant, a small jazz cafe, call City Cuisine. Expanding to evening dining, they moved to a new location and renamed their restaurant, The Rheingarden. Missing the excitement and camaraderie of working in a larger kitchen, Andy closed the restaurant and began researching the restaurants of Myrtle Beach, South Carolina. Looking for a more upscale restaurant, he discovered Greg Norman's Australian Grill, where he now works as the pastry chef.

About Us: General Info | Our Chef | Our Pastry Chef