For Andrew Foster, food has always been a communal experience. Growing up in Portland (OR) where he was surrounded by farms, he learned early on where food should come from, and his family cooked together regularly.
In 2009, Andrew moved to Boston and joined Chef Dante de Magistris at Il Casale in Belmont as a host. Here, he learned about the restaurant’s hiring process, invoicing, and how to run a successful dinner service. Searching for more industry experience, Andrew took a job as a server at Amelia’s Trattoria under the leadership of Delio Susi, Jr. who he often accompanied to local farmer’s markets for fresh seasonal ingredients.
After a year, Andrew moved to Russell House Tavern as a member of the opening team. As a manager, he spent the next two years hiring and training staff and came to truly understand the business of running a restaurant. In January 2011, Andrew became a manager and consultant at Area Four. That spring, he joined Deuxave as a server where he refined his hospitality skills, gained experience with fine dining, and underwent extensive wine training.
In October 2012, Andrew and his business partner, Steve Bowman, came up with the concept for a comfortable, communal dining experience that feels like home. Fairsted Kitchen opened a year later in Brookline’s Washington Square.