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Andrew Hunter

@chefandrewhunter

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Head of Culinary R&D - Wolfgang Puck Worldwide
Niman Ranch Executive Chef
Kikkoman Global Chef
Co-Founder - KOGI Sauce & HiNote

POSTS STORIES REELS TAGGED

One sauce. Plenty of menu possibilities. 🍚🔥

Rice bowls, grilled proteins, vegetables, tacos—even pizza. Chef Andrew Hunter of Kikkoman Sales USA shares how versatile gluten-free sauces can inspire fresh menu ideas while helping kitchens simplify prep.

Discover how Kikkoman’s new Gluten-Free Korean BBQ Sauce brings tamari-based umami and the sweetness of apple, pear and orange to marinades, glazes, dips and finishing drizzles.

The goal? Layered flavor, distinctive dishes and ingredients that earn their place in the kitchen. 🙌

Read the full story at TotalFood.com—link in bio.

@kikkomanfs @chefandrewhunter

#TotalFoodService #Kikkoman #GlutenFree #KoreanBBQ #MenuInnovation #ChefLife #Foodservice #RestaurantIndustry

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28 years of celebrating the farmers who make it all possible. 💚

The 28th Annual Hog Farmer Appreciation Celebration was a beautiful reminder of what happens when farmers, chefs, families, and partners come together around the same table.

To our farmers: thank you for the hard work, dedication, and commitment you pour into what you do every single day. This celebration is for you.

To the incredible chefs and their teams: thank you for turning the work of our farmers into an unforgettable meal and for honoring their dedication with every plate.

And to everyone who helped bring this night together, thank you. From the people who planned it to the families who traveled to be here, every person played a part in making this evening so special.

Here’s to 28 years of gathering around the table, celebrating the people behind the food, and raising a glass to the farmers who make it all possible. 🥂

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𝐓𝐚𝐤𝐢𝐧𝐠 𝐆𝐫𝐞𝐞𝐤 𝐲𝐨𝐠𝐮𝐫𝐭 𝐨𝐮𝐭 𝐨𝐟 𝐭𝐡𝐞 𝐛𝐨𝐰𝐥 𝐚𝐧𝐝 𝐬𝐭𝐫𝐚𝐢𝐠𝐡𝐭 𝐢𝐧𝐭𝐨 𝐭𝐡𝐞 𝐬𝐩𝐨𝐭𝐥𝐢𝐠𝐡𝐭 🥣🌟

We leveled up our kitchen game with a special masterclass hosted by @chefandrewhunter and the team at @chobani ❕

They showed us next-level ways to use their Greek yogurt (and beyond) in sweet, savory, and totally unexpected dishes.💡

Then the real heat started - our team split up for a head-to-head culinary competition to see who could pull off the most innovate plate featuring Chobani products! 🔥🍽️

#chobani #proteinmeals #culinaryarts #greekyogurt #greekyogurtrecipes

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#croissants … epic … winter is coming … @l.architecte.patissier … as always thanks for the encouragement and positive outlook! ❤️🇫🇷 took a few weeks off … tomorrow’s batch I’ll proof a bit longer 🫡

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#croissants #analog #dialing in 🥐🇫🇷 @isignyamerica @grandsmoulinsdeparis_int #homecooking

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We’re excited to announce the inaugural Advisory Board!

This incredible group of leaders will help advance BWIF’s mission through the organization's core areas of recognition, capacity building, and research for Black women across the food system. We’re grateful for their leadership and excited for this next chapter of BWIF. Please join us in welcoming:

Marie Clark
Sherry Ephraim (@sherrycaliny)
Andrew Hunter (@chefandrewhunter)
Angela Johnson (@angyjohnson)
Aba Kwawu (@abakwawu)
Minia Mikael (@miniamikael)
Katherine Miller (@table81)
Dawn Padmore (@maisiepadmore)

Learn more: https://www.blackwomeninfood.org/board

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Just breaking all the rules #cheffy has a mind of his own 😆 #risotto par cooked oh yeah 🇮🇹 with #scallops dusted in @Wondra … try to stop me 🏃

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Damn the black truffle @boursin is going to get trapped in those sinkholes 😆🫡🔥 #focaccia #homecooking ❤️

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#focaccia @molino_pasini …adapted to stiff starter 🫡

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FEATURED CHEF: @chefandrewhunter 🌟 Chef Andrew Hunter is a culinary innovator and product developer known for transforming creative food concepts into scalable products for global brands, including Wolfgang Puck Worldwide, Niman Ranch, and Kikkoman. Blending culinary expertise with a passion for storytelling, he develops products that balance flavor, cultural integrity, and consumer appeal. We spoke to Chef about his approach to developing products across a variety of brands, translating raw agricultural commodities into foodservice-ready products, how his background in history and museum studies influences his culinary storytelling, and so more more! Read the full interview at the link in bio!⁠
⁠
#chefsroll #rollwithus #crfeaturedchef

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#pizza night #epic transferred my starter to stiff 50% hydration for summer… sourdough day of dough mixed at 9am … baked at 5-6pm in @gozney as always @molino_pasini @biancodinapolitomatoes “like a shark I have to keep moving forward” 🫡

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#bagels #sourdough @acmesmokedfish #icedcoffee #risenshine

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