“I love the feeling of creating art with food; sourcing fresh ingredients and turning them into a pleasurable experience for my patrons.”
– Chef Andrew Ferrel
Are you interested in getting to know the mastermind behind the delectable plate in front of you? We sure are, and we love that Chef Andrew Ferrel has chosen to call Hampton Lake’s very own Backwater Bills, his culinary home. Growing up in South Florida, raised by parents who were both in the Food & Beverage industry, Andrew was already learning the basics of cooking before the age of ten; by the time he was sixteen, he was taking his first steps in beginning a longtime culinary career. He has been married for fifteen years and has two wonderful daughters, Haley (14) and Jordyn (8).
In 2001, Andrew could begin calling the Lowcountry home when he moved to Bluffton where he worked for Tom Miller at Montana’s; over the course of two years there he worked his way up to Sous Chef. After his time at Montana’s, Andrew spent just over a year between Red Fish on Hilton Head Island, working the “Hot Line” at night and making pastries and desserts for Collins & James in the mornings. His next culinary stop in the Lowcountry was working over two years with SERG Group on Hilton Head Island during the Grand Openings of both Frankie Bones and Hemingway’s, which is now Black Marlin. For nearly ten years, Andrew worked as a part-time Saucier and Banquet Chef for Berkeley Hall, where his father was the Executive Chef. In 2006, Andrew began working with the talented, Lenny Giarratano, Executive Chef at Long Cove Club on Hilton Head Island. During his time in this position, he was taken under Giarratano’s wing and given the opportunity to really broaden and master his culinary expertise. Andrew’s creativity blossomed and he began understanding more of the business aspect of the culinary industry, and how it all applied to his career. Over his four years with Giarratano, Andrew worked his way to becoming Sous Chef at Long Cove Club. In 2010 he began working with John Soulia as a Line Cook for Hampton Hall in Bluffton. The same year, Andrew competed in Bluffton Art Festival’s Iron Chef Competition and won first place! This experience led Andrew to his next endeavor in 2011 where he worked for Callawassie Island Country Club as their Executive Sous Chef for five years. Now we are lucky to have him here at Hampton Lake!
Chef Ferrel believes strongly that our relationship with food should not just be to sustain life, but should be a way of connecting with people and learning more about those around us and their diverse cultures. “I am happy to be here at Hampton Lake and look forward to being able to share my passion for the culinary arts with you all for years to come.” – Chef Andrew Ferrel
Take a moment to discover some of the flavorful offerings here at Hampton Lake. Whether you’re craving a big meal with family or leisurely drinks with friends, we’ve got you covered.
Hampton Lake is at the intersection of yum and fun in the Lowcountry!