Andre Moussalli

Sous Chef

One of five children born to German and Lebanese parents, Andre remembers a childhood in suburban Illinois where his mother was always cooking.  Andre followed his older brothers into the restaurant business; at age 15 he was washing dishes at Andria’s Countryside (where his brother was a chef) before moving up to prep and sauté cook positions.  Part of his formal culinary education at the New England Culinary Institute in Vermont included a short internship in Key West, Florida where Andre honed classic French techniques under the direction of Chef Dominique Faulkner. After graduating from NECI, Andre headed west determined to cook with the incredibly fresh ingredients grown in Northern California. In early 2005 Andre started his second internship at Michelin-starred Auberge Du Soleil where he stayed on for two years. He then went on to work for a brief stint as Executive Chef at Plaza Bistro in Sonoma.  Andre has been cooking at etoile since 2008.