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Executive Chef Andrew Court

Executive Chef Andrew Court brings three decades of experience and a lifetime of passion for cuisine to his role at the iconic Fairmont San Francisco.  Court has worked with inspiring chefs from Europe to the Caribbean, gaining a strong combination of technical knowledge and personal connection to food that now enables him to present guests with the very best of Northern California’s celebrated fare. 

In his role, Court leads The Fairmont San Francisco’s culinary operations, including banquets and catering as well as the hotel’s signature Laurel Court Restaurant & Bar and Tonga Room & Hurricane Bar.  Prior to joining The Fairmont San Francisco, Court served as Executive Sous Chef at another landmark hotel, The Fairmont Royal York in Toronto, Ontario.  

“As a chef and new resident of the Bay Area, I am excited to continue and grow the strong relationships that The Fairmont San Francisco has forged with this wonderful region’s best purveyors,” says Court. “These local ties are what enable our hotel to create authentically local, seasonal menus and create vivid dining memories for our guests.”  

Court believes in being a hands-on executive chef and enjoys working in the kitchen alongside cooks to teach them and collaborate in developing new dishes and techniques.  Despite his expertise and varied roles throughout his career, Court very much considers his own culinary education ‘a work still in progress’ and continues to seek out ways to add to his gastromonic repertoire. 

Court’s progressive career in culinary leadership began in his native Birmingham, England and kept him in the UK until 1990, when he took an opportunity to work in Cologne, Germany then the island of Madeira.  Next he headed to Bermuda, where he was employed by the famed Fairmont Hamilton Princess for a period of his time there.  In 1997, he arrived in Canada, working as Sous Chef at The Fairmont Algonquin Hotel in New Brunswick, before making his way to Vancouver.   Thereafter he held executive positions at several other hotel brands and award-winning restaurants and attended the 2006 Torino Winter Olympics, representing Canada and Jet Sports, for their VIP guest attendees.  He also oversaw a Vancouver casino’s $5 Million food & beverage renovation in preparation for the 2010 Winter Olympics. 

In addition to culinary pursuits, Court counts motor sports, sailing and rugby amongst his favorite pastimes.   

Featured Recipes

Chef Andrew Court shares some of his best recipes for you to try!