Andy St. John
As General Manager of Bouchon in Las Vegas, Andy St. John is responsible for managing all aspects of the restaurant and bakery. In addition to overseeing all planning, organizing, and employee training, St. John works with Executive Chef, Mark Hopper, to ensure the highest levels of food quality and guest satisfaction. St. John was first hired as a manager in 2005. In this position, he played an active role in the hiring, training and supervising of the restaurant staff, while providing support to the rest of the Las Vegas management team.
Prior to joining Bouchon, St. John worked with the Starr Restaurant Organization as the restaurant manager of the Continental Midtown in Philadelphia. And while studying for his Master’s Degree, he also gained valuable front and back of the house experience working as a manager and chef for McGraw’s Steak, Chop and Fish House in West Lafayette, Indiana.
St. John holds a Bachelor of Professional Studies in Culinary Arts Management from The Culinary Institute of America, Hyde Park, NY as well as a Master’s of Science Degree of Hospitality and Tourism Management from Purdue University, West Lafayette, IN.