ANDES — The Andes Hotel delighted to welcome Colin Crompton as the new head chef at The Andes Hotel. Originally from Tampa, Florida, Colin began his restaurant journey at just 17, working as a dishwasher before moving to New York City at 21. There, he rose through the ranks to become sous chef at Frankie Spuntino and went on to cook for Food & Wine Magazine’s Chef’s Club.
Most recently, Colin brought his innovative touch to Catskill Piaule in Upstate New York, where he created a six-course tasting menu that celebrated international cuisines. He describes himself as a “global chef”—drawing inspiration from everywhere, but always cooking from scratch and with an eye on the best local ingredients. Expect him at the Delhi farmers market each week, sourcing produce, and partnering with local makers like Dirty Girl Farm in Andes.
Colin is also an artist (collage is his medium of choice) and a passionate music fan—when he’s not in the kitchen, he’s likely at a live gig. About his move to Andes, he says: “I already love this area and I look forward to feeding this community. It’s the perfect time for me to arrive during this transition from Summer to Fall.”
On the menu, Colin will introduce new flavors and inventive dishes while giving Andes Hotel classics a twist of his own. We can’t wait for you to experience his cooking.
(Pic No 2 is an appetizer on the specials menu tonight: Pickle Plate, Pickled deviled eggs, pickled beets, shishito peppers, wax beans & green tomatoes with olive oil and dill).
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