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Originally from Santiago, Chile, Chef Andres Prussing has been cooking, creating and competing since he began the Culinary Arts program at INACAP in Santiago, Chile in 2004. During his time at INACAP, Andres competed in the Pan-American Culinary Congress twice; placing for the Silver in 2005 and the Gold in 2006 and interned at El Cingle by Montze Struch, a one Michelin star restaurant located in Vacarisses, Barcelona.
After completing his degree, Andres began his career at Nestle Chile S.A. as an assistant corporate chef. At Nestle, he created recipes, developed new products, taught cooking classes and held tastings. During his time at Nestle, Andres also owned his own catering company, Binestich, where he planned and organized small weddings, birthday parties and private dinners.
Leaving Nestle for the United States, Andres began his tenure in the hotel industry as a restaurant chef at Whitney's in the Miami Marriott Dadeland where he developed a menu with South American influence. Moving up with Marriott, he was Chef Tournant at the Miami JW Marriott responsible for banquet operations, The Trapiche Room, La Terrazza and opening Intermezzo Café & Deli before relocating to Charlotte to join the team at Hilton Charlotte Center City.
As the Executive Chef at Hilton Charlotte Center City, Andres oversees menu creation and execution for Coastal Kitchen, the banquets department and in-room dining. We are thrilled to have Chef Andres to lead the culinary scene with his creativity, worldly influence and Latin flavors.
Arriving in Charlotte in November 2013, Chef Andres has made his presence known in the area by winning several awards, including: