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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.

Chef Nutter began his career in a pizza shop while in high school, performing daily tasks as a prep cook and counter operator. He later worked his way through culinary school at his uncle’s Italian restaurant, initially as steward, prep cook, line cook, catering facilitator, and finally sous chef. Chef has worked for Westin Hotels and Resorts at their property in Hilton Head Island, S.C. 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. Chef has conducted ServSafe training sessions at the Pennsylvania Career and Technical Education Conference at the Seven Springs Resort and Conference Center in Champion, Pa. He has presented seminars on career planning, and has 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; Farinaceous Products and Vegetable Cookery; Pork, Lamb, and Spa Cuisine; and Soups, Stocks, and Sauces. In his spare time, he enjoys fabricating and playing a variety of bass guitars. He plays tennis, enjoys music and movies, and loves to read to his daughters. Chef Nutter was born and raised in Weirton, W.Va., 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

  • Academy of Culinary Arts
  • 1012 Winslow Street
    Punxsutawney, PA 15767
  • Phone: 800-438-6424
  • Fax: 814-938-1158
  • Office Hours
  • Monday through Friday
  • 8:00 a.m. – 4:30 p.m.