Originally from London, Chef Andrew Gilbert has long had a passion for food and the restaurant industry, starting out in the kitchens of British gastropubs and working his way up through the ranks. After moving to the States in 2001, Andrew went on to participate in a traditional French apprenticeship at a popular, old-school bistro in New York, where he developed his French cooking skills and refined his techniques. He continued his career as sous chef at D'Or Ahn, a French-Korean restaurant helmed by James Beard Award nominated Executive Chef Rachel Yang, a protege of Daniel Boulud, who taught him classic Asian preparations and cooking methods, while maintaining refined haute cuisine standards.
After moving to Brooklyn, Andrew began working as the Chef at the popular Bushwick restaurant Northeast Kingdom, where he was able to get creative and explore his own cooking philosophy and style, blending traditional concepts and methods with modern flavors. With an extensive daily specials board of ever-changing local, seasonal offerings, Andrew developed a passion for farm-to-table, market-fresh ingredients and an ongoing commitment to supporting local farms and producers.
After moving to Miami in 2009, Andrew began working at the Design District favorite, Sra. Martinez, under Executive Chef Michelle Bernstein, where he was introduced to a more South Florida-style approach to flavors and concepts in dining, creating classic Spanish dishes with a modern, Latin elegance.
In August 2014, Andrew opened The Seven Dials, an eclectic American gastropub in Coral Gables. The seasonally driven menu has an emphasis on simplicity; food that is delicious, honest and beautifully presented that pairs well with a carefully-curated selection of craft beer and wines.