Andrew P. Nutter

  • Chef Andrew NutterCertified Chef de Cuisine
    Certified Culinary Educator
    Foodservice Management Professional

    Chef Nutter studied Food and Institutional Administration at West Virginia University and received his bachelor’s degree in Hospitality Administration from Robert Morris University. After earning an associate’s degree in Specialized Technology from the Pennsylvania Institute of Culinary Arts, Chef Nutter completed training and study in Paris, France, at Le Academie du Vin, Hotel Ritz, Le Cordon Bleu, and La Varenne. Chef received a Master of Arts in Adult and Community Education from IUP in August 2008, and received a Master of Education in Workforce Development and Training in December 2011.

    Chef Nutter worked for Westin Hotels and Resorts at their property on Hilton Head Island, South Carolina. He returned to the Pittsburgh area where he became saucier and, later, executive sous chef at Allegheny Country Club in Sewickley, Pa. 

    Chef spent nine years as a lead chef instructor in the Hotel and Restaurant Management program at the Pennsylvania Culinary Institute’s Le Cordon Bleu program. He has been a coach/advisor for both professional and student ACF Knowledge Bowl competition teams, winning two bronze and three silver medals, including one regional and two national championships. He has presented seminars on career planning and implementing educational technologies at the American Culinary Federation’s Northeast Regional Conventions in Pittsburgh, Pa. and Cincinnati, Ohio. 

    Having joined IUP in August 2006, Chef Nutter is currently teaching Sanitation Management, Purchasing, Introduction to Garde Manger, Pork, Lamb and Spa Cuisine, Farinaceous Products and Vegetable Cookery, Beef and Veal Preparation, and American Cuisine. Chef has also taught Advanced Baking, Poultry, Game, and Fowl, Soups, Stocks, and Sauces, and Careers in the Culinary Arts. In his spare time, he enjoys building and playing a variety of bass guitars. He plays tennis, enjoys music, movies, and loves to read to his daughters. Chef Nutter was born and raised in Weirton, West Virginia, and currently resides in Indiana, Pa. with his wife, Susan, and daughters Maura and Brenna. 

    Chef’s advice for students interested in pursuing a culinary career: 

    You can not build a reputation on what you are going to do. Professional experience, a positive attitude, and good people/communication skills will allow you to market yourself into a much more effective employee…

    Try to associate yourself with the best possible operations and chefs to build an effective resume and gain the most productive experience…. Do not focus too much on the “money” when first beginning your work experience…. Focus more on the education and training you will receive….

    When moving from one job to the next, always try to put yourself in a better quality operation…. Never take a job for more money at a less reputable establishment.

    CHEF NUTTER 3 plates

    Photos: Plated entrees from Chef Nutter’s Pork, Lamb, and Spa class

    Pictured from left to right:

    Warm Indian Rice Salad with Hazelnut and Gingered Cider Syrup, Nosegay of Spring Greens, and Crisp Apple

    Crisp Phyllo Streudel of Wild Mushroom and Silver Goat Chevre, Roasted Walnut, and Chive Vinaigrette

    Pan-Smoked Free Range Supreme of Chicken, Green Peppercorn Calvados Reduction, Saffron Risotto, and Spring Vegetable Bouquetiere