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Andrew Hunter is head of Culinary R&D at Wolfgang Puck Worldwide, and he will be leading a Chef Masterclass on Monday, March 23 from 9:00-11:00 am at the 2026 Bar & Restaurant Expo.
This Masterclass offers a deep dive into flavor development, and attendees will learn The Universal Flavor Equation, the difference between taste and flavor, the ability to identify what makes dishes flat versus vibrant, and more!
We caught up with Chef Andrew to learn more about him ahead of the show!
Who's been your biggest mentor or influence?
Wolfgang Puck. His influence on me has been immense as a whole person, from how people deserve to be treated to preparing delicious food with a purpose. He imparts lessons through stories, leads by example, and generously shares his vast culinary knowledge and experience with all who will listen.
What's the best meal you've ever had?
The tasting menu at Pujol in Mexico City with my family. Chef Enrique Olvera is a master of the art of flavor with his signature being mole, which to him represents the Mexican people and culture as much as it does flavor.
What's always in your fridge at home?
Sauces from every corner of the world. I'm a sauce fanatic because they're a great way to deliver flavor!
If you could have dinner with anyone (dead or alive), who and where?
Julia Child and Jacques Pepin together in one of their home kitchens. To sit and listen as they share a love for each other, for humor, the craft of cooking, and the appreciation of ingredients and technique. They are legendary culinarians and human beings.
What's an industry trend you wish would go away?
Tipflation.
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