In this episode of Cupalo Conversations, host Lauren Hannon sits down with celebrated chef Tony Andiario, the James Beard semifinalist and co-owner of the acclaimed West Chester, PA restaurant, Andiario. Tony shares his remarkable journey from a graphic design graduate to a highly regarded chef whose restaurant is one of the most sought-after dining experiences in the Philadelphia suburbs. Tune in to hear Tony’s honest insights on the culinary world—the often-grueling physical demands, the misconceptions of the "celebrity chef" lifestyle, and his joy in crafting approachable, unfussy food that anyone can enjoy. He shares how family gatherings around food and watching cooking shows with his father ignited his passion, ultimately leading him to pursue cooking over graphic design at age 25. Tony’s culinary philosophy centers on simplicity, quality ingredients, and creating a comfortable atmosphere for diners, and he encourages everyone to find joy in cooking at home. Discover what Tony would choose for his last meal and how the simple act of sharing food with loved ones fuels his love for the kitchen. Key takeaways Tony's culinary journey began with family gatherings centered around food. His passion for cooking was influenced by watching cooking shows with his father. He transitioned from graphic design to culinary school at 25, driven by a desire to pursue cooking. The physical demands of being a chef can be challenging, especially as one ages. Tony believes that the chef celebrity craze can misrepresent the realities of the profession. He finds joy in the creativity and craftsmanship involved in cooking. Approachable food that is not fussy is what Tony aims to create in his restaurant. Tony's ideal last meal would be simple, comforting food shared with friends and family. He encourages others to find joy in cooking at home rather than feeling pressured to switch careers. Good ingredients from farmers markets can enhance the cooking experience. 00:00 Introduction to Tony & His Circuitous Route to the Kitchen 07:48 The Physical Toll of Being a Chef 14:56 To Find Your Calling in Food 19:49 The Best Part of Being a Chef 22:48 Food Over Fussy 26:04 Tony's Ideal Last Meal on Earth Connect with Lauren Hannon Sign up for "Cupalo Newsletter" (Lauren's email newsletter): https://cupalo.substack.com/ Follow Lauren on LinkedIn: / hannonlauren Check out Cupalo's website: https://cupalo.io