Farm-to-Table Culinary Curator

With 18 years of culinary experience and a lifelong passion for cooking, Chef Andrew Thorne leads the kitchen at The Good Earth Winery, bringing a refined yet soulful approach to seasonal, local cuisine. Originally from St. Catharines, Ontario, Andrew discovered his love for food early, cooking Sunday prime rib dinners alongside his mother at just twelve years old. That joy of creating memorable experiences and watching guests encounter something new, sparked a career dedicated to continuous improvement and creativity.

Andrew began his professional career at Peller Estates Winery before achieving Sous Chef status at Trius Winery, grounding his culinary philosophy in the bounty of Niagara wine country.

Before joining The Good Earth and the Carmen’s Group family, Andrew organized charity pop-up dinners, raising more than $65,000 over three years, an expression of his belief that food can bring communities together.

To Andrew, hospitality means providing the very best experience from the moment a guest arrives to the moment they head back to their car; an experience so warm and memorable that it’s talked about for years. His culinary mantra? “Push through the hard times, work clean, work hard, and the rest will fall into place.”

When he’s not in the kitchen, you’ll find Andrew enjoying golf, listening to Paul Simon or Motown, or spending time with his goats: Dopey, Reese, Hank, and Grant.