Andrew P. Nutter

  • Chef Andrew Nutter and StudentsCertified Chef de Cuisine
    Certified Culinary Educator
    Foodservice Management Professional

    Chef Andrew Nutter holds a Master of Arts in Adult and Community Education and a Master of Education in Workforce Development and Training from IUP. A Culinary faculty member since 2006, he was promoted to Assistant Professor in 2015.

    Nutter studied Food and Institutional Administration at West Virginia University and completed a bachelor’s degree in Hospitality Administration at Robert Morris University.

    He also earned an Associate's Degree in Specialized Technology at Pennsylvania Institute of Culinary Arts (PCI) and completed additional culinary training and study in Paris at Le Academie du Vin, Hotel Ritz, Le Cordon Bleu, and La Varenne. 

    Early in his career, Nutter held positions in South Carolina with Westin Hotels and Resorts on Hilton Head Island. Returning to the Pittsburgh area, he became Saucier and later, Executive Sous Chef at Allegheny Country Club in Sewickley, Pa.

    Chef’s academic career began at PCI where he spent nine years as lead chef instructor for Hotel and Restaurant Management in the Le Cordon Bleu program. 

    Active in the American Culinary Federation (ACF), Nutter has presented seminars to numerous ACF groups on career planning and implementing educational technologies. He has also coached and advised professional and student ACF Knowledge Bowl competition teams, winning 2 bronze, and 3 silver medals at both regional and national championships.  

    His professional associations with the National Restaurant Association (NRA) include serving as lead culinary author for the upcoming new editions of the National Restaurant Association Educational Foundation (NRAEF) ProStart Foundations Level 1 and Level 2 textbooks and participating in food photo and video shoots at Bracket Studios in Chicago.

    Chef has also served as a culinary judge at multiple Georgia, North Carolina, South Carolina and National ProStart student competitions.  

    Locally, Nutter has served twice as a a presenter at Indiana’s Cookin’, a community fundraising event sponsored by the Indiana Gazette and held on the IUP campus. This event raises funds which support the local Indiana County Community Action Program’s food bank.

    Born and raised in Weirton, West Virginia, Chef Nutter currently resides in Indiana, Pa. with his wife Susan, and daughters, Maura, and Brenna. 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’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