Behind the Scenes: Chef Andrew Swanson of Wolfgang Puck Catering

In the Behind the Veil and Behind the Scenes series, we get to know the creative, hardworking, and talented individuals behind Dallas weddings. Chef Andrew Swanson talks about his work ethic, detasseling corn, and Al Green.

What’s your sign? Pisces

Where are you from? Orion, Illinois

Where do you live? Dallas, Texas

How long have you been working at Wolfgang Puck? I have been working with Wolfgang Puck Catering for over six years.

How many people do you work with? 400 employees

What you love about your job I love that every day brings about a new challenge and that my team and I are able to use our creativity to find a solution.

Describe your average workday I wake up early, visit as many of our Wolfgang Puck Catering units as possible (Nasher Sculpture Center, Perot Museum, AT&T Performing Arts Center, Reunion Tower, and my home base, Union Station). I spend most of the day conceptualizing menus for events with our sales team and prepping with my culinary team for events. I get home late, work at home far later, sleep, repeat.

Local restaurant Wolfgang Puck

Best Tex-Mex in town Amigos in Richardson

Best cup of coffee in Dallas Oak Cliff Roasters

What was your first job? Detasseling corn (it’s a Midwest country thing!)

Who or what inspires you? The work ethic of my family and community

Dream dinner party guests Six generations of my ancestors

Go-to dinner party recipe Grandma’s meatballs

Favorite snack Guacamole

Three items always in your fridge Pickles, cheese, and butter

Favorite appetizer Charcuterie

Wedding trend Ceremony and reception at the same venue!

Pre-wedding ritual Check everything twice

Favorite wedding song Anything by Al Green

Post-wedding ritual Sleep

Advice for brides Make yourself happy and don’t worry about others

Read more Behind the Veils and Behind the Scenes here.

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