Andy Blanton was raised
in several different cities, notably New Orleans, Louisiana and
Virginia Beach, Virginia. His culinary journey began while
working as a dishwasher at the age of 15. After working at a
couple of restaurants washing dishes, curiosity began to arise and the
allure of cooking became apparent. At eighteen years of age, Andy began
to realize his path in the world of food. It was not until a year
later, with several line cooking positions under his belt, he chose to
catapult his career by enrolling in culinary school.
Attending
the Culinary Arts Institute of Louisiana in Baton Rouge, Andy earned an
Associates Degree in Culinary Arts. This enabled him to return to his
roots in Louisiana to explore the abundance of flavorful cuisine.
Learning the techniques and core foundations of all facets of food
preparation, while continuing to work in several different restaurants,
he became fascinated with the different styles and versatility of food.
He began to appreciate the happiness food brings to people, for both
the chef who prepares it and the guest who enjoys it. This struck a
deep chord within him and he became fully dedicated to creating this
enjoyment for both himself and his guests.
The same year he finished school, Chef Blanton took a job at Commanders
Palace in New Orleans, Louisiana, recipient of the James Beard Award
for “Most Outstanding Restaurant in 1996.” This is
where he learned depth within each dish, paying attention to details
such as texture, mouth feel, presentation, eye appeal, and flavor, and
how these elements combine for each and every plate.
His passion continued to grow as did his excitement with the
industry. He began to research and educate
himself about current trends, award winning chefs, and the finest
examples of culinary cuisine. This led him to Brigtsens, working under
Frank Brigtsen, another James Beard Award winning Chef, allowing him to
fine tune his experience. While at Brigtsens, Andy was fortunate
to also work with award winning chef Susan Spicer of Bayona.
In the fall of 1999, Andy chose to move to Whitefish, Montana for a
change of pace and scenery. His talents were quickly recognized
and he became Executive Chef of Café Kandahar at Big Mountain
Resort in 2000. After six years as Executive Chef, Andy purchased the
restaurant in 2006.
Café Kandahar serves creative cuisine with a strong classical
foundation. The styles are Modern American with roots ripe in
French and Creole influences. Showcasing locally cultivated
products, wild game and the freshest ingredients, Café Kandahar
strives to provide guests with a unique and exquisite dining
experience. The cafe boasts an extensive wine list garnering
numerous accolades such as “The Wine Spectator Award of
Excellence” (since 1998) and the “Wine Enthusiasts Award of
Unique Distinction” (since 2004). Specializing in the art
of pairing food and wine, the café delights patrons with nightly
features of both. Each month Café Kandahar offers a special
themed Wine Dinner when Blanton collaborates with Sommelier Renee Nadon
serving eight courses matching wines that accentuate and complement the
unique flavors and individual characteristics of his creations, and
providing guests with new dimensions to culinary degustation. For more
information on Café Kandahar and/or upcoming special wine
dinners, visit www.cafekandahar.com.
