Andrew Sloan

Room 39, Kansas City, MO and Leawood, KS

Andrew Sloan has been in the restaurant business since the age of 12. In 1995, he started working as a line cook at the 75th Street Brewery where he met his future business partner. In 1997, he left to become the sous chef at the newly opened River Market Brewery and then returned to be the executive chef back at the 75th Street Brewery when he was 20 years old. He then moved to Japengo's to be the sous chef in 1999. The next year, Andrew became the sous chef joining Ted Habiger at Cafe Allegro. Andew later became the chef de cuisine at the Mosaic Bistro and Wine Bar. The restaurant changed its name to the Blue Moose Bar and Grill and Andrew redesigned the entire menu to fit with the new bar and grill concept. In 2003, Andrew teamed up again with Ted Habiger, forming Seasons Catering which became the restaurant we know today as Room 39.

What is your earliest food memory?
Cooking eggs with my mother.

If you could cook James Beard one dish, what would it be?
Our Room 39 chicken livers with bacon and capers on crostini.

Describe your worst kitchen screw-up:
Cleaning one fryer and boiling it out into two other full fryers right at service time. Hot oil went everywhere. I didn't know what to do and I was 17 at the time. I froze and couldn't do anything but watch it.



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