Born near Munich, Germany, Andreas Neufeld earned a master’s degree in agriculture in his native country before moving to the United States to begin his culinary career. A restaurant job soon turned into a passion, leading him to work and train with top chefs in Miami and Washington, D.C. Among them was Michel Richard of Citronelle, whose playful approach to food keeps Andreas inspired to this day.

In 2002, Andreas moved to Northern Italy, where he earned a culinary degree from the Scuola Professionale Alberghiera Savoy in Merano. He helmed several kitchens in mountain resorts, drawing inspiration from the region, its traditions, and seasons.

Andreas’s experience in Alto Adige (South Tyrol) led him to Aspen, where he was instrumental in opening Casa Tua prior to commanding the kitchen at Elevation. In May 2014, Andreas joined Crêperie du Village as Executive Chef. He’s made his mark at the hot spot, expanding the Crêperie’s menu to showcase a variety of elegant dishes which evoke those of the finest French bistros.

Andreas’s culinary adventures combine his love for food and travel, currently bringing him back to Europe to explore food and culture between northern Norway and southern Spain.

Ever influenced by Italian, French and Spanish food as well as consistently getting inspired by local kitchens on his travels, Andreas focuses on healthy and contemporary cooking with locally sourced ingredients.