Blush Restaurant & Bar

Jen Andrews
Sommelier

Jen Andrews culinary career began in Greenville, North Carolina at the popular Courtyard Tavern, where she doubled as a 19-year-old restaurant manager and a hard working college student. After earning her Bachelor of Art from East Carolina University, Ms. Andrews followed her passion and attended culinary school in Annapolis, Maryland. Upon graduation, Jen became head catering chef at Harry Browne’s, one of the oldest restaurants in Annapolis. Here she specialized in the preparation and planning of private parties for the Governors House and the United States Naval Academy at Annapolis. Her success brought her high praise and after some time she was whisked from her post at Harry Browne’s and began the opening of a new restaurant, Aqua Terra, as Executive Chef.

Jen soon moved to Washington DC, and it was here that she realized her unique talent for wine and cocktail menu design. Moving from the back of the house to the front, Ms. Andrews began working at the trendy DC hotspot, Felix, boasting fine dining by day and live music by night. She was challenged to create a sophisticated wine list for those looking to dine and create a fun and innovative cocktail list for those looking to party. A challenge she took head on, helping make Felix more popular than ever before. Felix became so popular that the owners brought Jen along on their next restaurant venture, the opening of the beautiful piano bar, Grille 88.

Yearning for more, Ms. Andrews could think of no other place to bring her unique restaurant stylings than New York City. Snatching her up before she even arrived, (she commuted from DC for the first 3 weeks!) Thalia Restaurant, situated in the heart of New York’s theater district, became Jen’s new home. Here she developed several award winning wine lists recognized by Wine Spectator and Wine Enthusiast Magazines. She was featured in Entrée Magazine, highlighting her extensive knowledge of fine Scotch. Jen received her Sommelier Certificate in 2005 from the Sommelier Society of America.

Jen’s success at Thalia did not go unnoticed. She was recruited by Philadelphia restaurateur Stephen Starr and asked to aid in the opening of his largest restaurant to date, the 340-seat French bistro in Rittenhouse Square, Parc. Here she acted as Sommelier, helping craft an eclectic wine list and create twists on classic French cocktails.

After years of big-city experiences and triumphs, Ms. Andrews comes to Blush with great enthusiasm. She is thrilled to be joining Chef Nicholas Farina and the entire Blush team. Jen lives in Wynnewood with her fiancé Brian, her dog Nonee and her two cats Neena and Lolita.