Andy McLeod grew up in Seneca, SC, located near Clemson – the college town where McLeod worked his first cooking jobs starting at the age of 15. After high school, he studied design at Winthrop University. Wanting a change, he moved to Charleston in 2006. Over the next three years, he worked as a server at Poogan’s Porch and The Variety Store Restaurant, and in the kitchen at Sermet’s, some of Charleston’s culinary mainstays.
In 2009, he set off on a four-and-a-half month long hiking trip along the Appalachian Trail, during which time he met a chef from Blue Hill, a renowned farm-to-table restaurant in New York City. While traveling from Georgia to New York together, Andy learned some beneficial culinary techniques including more about the art of foraging. Inspired by his journey, McLeod enrolled in culinary school immediately upon his return to Charleston. He graduated in 2011 with a degree in the culinary arts from the Art Institute if Charleston and began his professional cooking career at The Oak Steakhouse.
In 2013, McLeod joined the opening team at Indaco as the Sous Chef and was recently promoted to Chef de Cuisine under the direction of Chef Michael Perez.