Andrew Guffey is an accomplished and talented chef hailing from Delaware. He began his culinary education at the Culinary Institute of Virginia, where he learned the foundations of cooking. Andrew spent five years as a sous chef at A(Muse), where he honed his skills in creating and conceptualizing new dishes. He has also worked at the Blue Hen, Palate, and Harbour in Lewes, DE, gaining a wealth of knowledge and experience.

Food is not just something Andrew cooks; it's an essential part of his life. Growing up with a Korean mother, he was introduced to a wide range of foods like mackerel, bulgogi, and kimchi. He is fascinated by fermented vegetables and considers them dear, incorporating them regularly into The Federal's menu. Andrew's passion for food is evident in his ability to constantly create new and innovative dishes.

In March 2022, Andrew joined The Federal Team, and with his expertise and passion, he has made significant contributions to the daily menu and has become an integral part of The Federal Family.