Meet Our Instructors:
Food has been a key part of my life ever since I can remember. Growing up in Argentina, where I was born and raised, everything we did as a family involved food, cooking and eating. I cannot imagine life without these things. As I grew up, my vacations were planned around restaurants (both in Argentina and overseas), making for some amazing experiences. I still maintain this tradition even today and love it! I love sharing what I know and helping people see that anyone can cook. It just takes love for food and other people!
After many years of challenging myself with cooking unique and complex meals at home, I decided it was time to formalize my knowledge by going to culinary school.
After graduating from Cook Street School of Culinary Arts, I wasn’t sure exactly how I was going to use the combination of my existing and new knowledge. I had the opportunity to work as a chef assistant for the professional program at Cook Street and soon realized that I had found my calling.
After reflecting on my life cooking experiences, I NOW know that teaching comes naturally to me; in place of students, I have been teaching my friends and family all this time.
Born in Argentina, I grew up in Puerto Rico, then moved to South Florida, where I attended Johnson and Wales University’s North Miami campus.
During my time in South Florida, I was able to work in the Fairmont Hotel as a Sous Chef in the French restaurant and then in the signature restaurant (Pacific Rim Cuisine).
After that I worked for well-known chefs including Chef Allen and Chef Jose Mendin, winner of, and nominated for James Beard awards.
At the Fairmont hotel I was privileged to cook for celebrities, including Paul McCartney, Michael Jackson and the prince of Monaco.
In 2005, I moved to Colorado, where I started working in Boulder as Executive Chef at Seven on Pearl, a Latin/Asian Cuisine restaurant.
Other places where I’ve worked: Happa sushi, California Café, and Atticus and Boones Tavern as Executive Chef.
I have a beautiful family: my wife Anna and I have been married for 6 years, and we are blessed with two great little girls, Louisa, three and half years old and Noelle, who is five months old.
Despite spinning all those pizzas during my high school years, I didn’t intend to spend most of my life cooking. Born and raised in the "weird" state of Florida, I moved to Colorado in 1996 with the intention of attending graduate school and teaching immortal literature to college students. I eventually decided against that path and instead began cooking at Trinity Grille in Denver while I figured out my next step. This turned out to be attending The Colorado Institute of Art, the School of Culinary Arts.
After graduation I traveled to France, Spain, Italy, Mexico, the American West, the American East and ate anything in my path: street food, fancy food, ridiculous food…it didn’t matter as long as it was well-executed. Brain tacos? The perfect Grand Marnier Soufflé? Spam sushi? Yes, please.
For eight years I worked in legendary restaurants around Denver including Potager, Restaurant Kevin Taylor and Sacre Bleu. One day at Sacre Bleu, I was given my first shot at running a restaurant kitchen. In the next few years I headed up a few more restaurants, and eventually became a hotel chef. Here I mastered the finer points of multi-outlet management, including hotel restaurant service, room service and execution of large-scale banquets.
Nearly 30 years after spinning my first pizza, I eased into something new: culinary instruction. I had never considered teaching culinary arts professionally before seeing the clean, professional facilities of the Kitchen Table Cooking School and meeting the cool staff here. Working here allows me to have the work/life balance a professional chef can only imagine, and this manifests in my classroom enthusiasm and an honest desire to help others become better cooks. When not teaching or cooking my wife and I are enjoying traveling, sailing, fly-fishing, hiking, or camping.
I was designated our family's official baker at a young age because my first-ever batch of cookies turned out so light and fluffy. The baking torch was passed on to me. I didn’t realize it then, but I had found my calling.
After working many retail jobs while continuing to bake at home, I accepted a job at a local coffee shop. There I had the chance to plate pastries, learn barista skills, and even work as a line cook. It was then that I truly realized that cooking, baking, and plating delicious food could be my life’s work.
When it was time for college, I decided to take a leap of faith and attend formal culinary school. After two years, I left with an amazing network of friends, knowledge, and a degree. I am a 2010 graduate of the Culinary Institute of America, Hyde Park, in Baking and Pastry Arts.
In my culinary career, I have played every role from commercial baker to cold line cook, even working as a rooftop garden cultivator for a local restaurant. Eventually, I realized that my greatest fulfillment came from teaching others to cook and bake, and sharing my passion for fresh, well-prepared food.
In early 2013, Kitchen Table offered me a chance to join the team. Although my formal title here is Class Coordinator and Event Director for Kitchen Table’s Recreational Program, you might find me behind the barista bar at Espressolé, teaching baking classes or helping with catering and parties. But most of the time I am the friendly voice answering the phone or greeting you at the door.
For me, this is better than working in a restaurant. I love building relationships with customers and friends who attend our classes every day.
At the age of 13, I got my very first job cooking and baking at the local farm market,Overlook Farm Market in Middlehope, NY. This is where I learned how to bake cakes, pies, make donuts, carve turkeys, make sandwiches by the truck-load, and how to run a store-front. Because of this experience, I was determined to exceed everyone's expectations and become a chef.
Following my high school graduation, I decided to attend The Culinary Institute of America in Hyde Park, NY. Whilst attending the CIA, I came to Colorado and worked during my externship at The Broadmoor Hotel in Colorado Springs Colorado. After graduating with my Associates degree in Baking and Pastry Arts I immediately joined the Pastry team at The Ritz Carlton Naples Golf Resort. While working there I went back to school and got my degree in hospitality management.
Two years later, I moved back to Colorado and for eight and a half years I worked as the pastry chef for Sodexo at The University of Denver. As of October 2014, I changed positions within the company and am currently Sous Chef of the Catering Kitchen. Through this experience, I am looking to pursue and further my career in either cooking or baking. In late 2014, my passion for baking and pastry led me to join the team at Kitchen Table. Here at Kitchen Table I get to use all my experience to teach the art of baking, and share my secrets and knowledge with others!
Andrew Lubatty, Executive Chef of celebrated restaurant Avenue Grill in Denver, Colorado brings an impressive culinary background to the students at the Kitchen Table Cooking School. After graduating from the Culinary Institute of America, Hyde Park, New York, in 1992, Chef Lubatty received national recognition for bringing his cutting edge style to some of the top restaurants from New York to California. As Chef Instructor at the Art Institute of Colorado, Chef Lubatty brought his passion for the culinary arts to his students, and the Kitchen Table is honored to have him as a Guest Chef.