Andrew garrison shotts biography of rory

CIA Alumni Bio

To chocoholics, working with the “food of the gods” all day seems like the fantasy job.

But to become an exceptional artisan chocolatier like Andrew Shotts, it takes a tireless passion for your work, a commitment to using only the best ingredients, and a sharp eye for business.

Learning from a Tuscan Master

Chef Shotts’ road to twice becoming one of Pastry Art & Design’s “Ten Best Pastry Chefs in America” started with a culinary arts degree and a love of cooking.

After graduating with honors from the CIA, he moved to New York to work in an Italian restaurant before heading to Italy and the Locanda Dell’Amorosa. “I worked at the hotel for free, six days a week,” he says.

“The chef taught me to make all eight of their desserts, and that’s what I did for a year.” While in the hotel pastry kitchen, Chef Shotts used seasonal produce from the Tusca