about the chef

Born into a military family in Wiesbaden Germany, Chef Andy Ribelins love of food was cultivated at a young age through his family’s International travels. Returning to El Paso to work at the Hotel Paso Del Norte is a dream for Andy as his roots in the historic city run deep. Andy’s high school years were spent in El Paso while his father was stationed at Biggs Air Force Base and his grandfather was the Chef at the historic International Club.

Chef Andy’s culinary philosophy is whether it is an herb, vegetable or animal he is fortunate to utilize these ingredients in his craft. He is passionate about serving high quality food to his guests and creating memorable experiences.

Chef Andy began his culinary journey as an apprentice at the prestigious Le Gavroche in London. He returned to the states to join the Kevin Taylor restaurant group in Denver as a Garde Manager at the Teatro Hotel. Andy served as Chef de Cuisine of “Z Cuisine” in Highlands, Denver a top 100 Zagat rated French Bistro. Andy has held numerous Executive Chef positions including, Chataqua Dining Hall, Pallets at the Denver Arts Museum, Kevin Taylor’s at the Opera House and Devils Thumb Ranch. While at Devils Thumb, he studied WAGYU herd husbandry and butchery.

Andy graduated from Eastwood High School in El Paso and Art Institute of Colorado Culinary Program.

In his time off Andy enjoys fly fishing and riding his Harley.