Chef Andrew Ayala joined the team at Le Jardinier for its opening in 2019, becoming Corporate Chef of Le Jardinier in 2024.

Born and raised in San Francisco, he was introduced to the world of food and cooking from a very young age by his mother, who worked as a butcher for over 35 years. Today she remains his main inspiration inspiration along with his time spent in England and Taiwan. by blending childhood memories with flavors from New York, Chef andrew’s dishes not only honor the land's rich offerings but also tell a personal and flavorful story. 

Previously, Chef Ayala attended Le Cordon Bleu California Culinary Academy. He went on to work at 5 Star hotels and Michelin-starred restaurants in the Bay Area including the Ritz Carlton in Half Moon Bay, Chez TJ in Mountain View and Campton Place, eventually moving to New York to work with Restaurant DANIEL and then Per Se.

Andrew joined The Bastion Collection in 2017 as part of the opening team for L'Atelier de Joël Robuchon and Le Grill as Executive Sous Chef. In 2019, he was promoted to Chef de Cuisine of Le Jardinier New York, which was awarded one Michelin star only 5 months after opening.

Deeply involved in the openings of Le Jardinier in Miami and Houston, Chef Andrew works directly with all locations on menu development and the larger Le Jardinier brand as Corporate Chef.