Local Cincinnatian teen Andrew Conn and his fine dining journey

Andrew Conn, a senior at Cincinnati Hills Christian Academy in Cincinnati, Ohio, has been making a name for himself in the culinary world in Cincinnati since a young age.

His passion for cooking started at twelve, when he made simple dishes, such as spaghetti or pan-seared chicken. He has come a long way since then and has gained experience from all over Cincinnati and beyond.

Andrew Conn photographed in action plating a dish during one of his fine dining experiences at the Supper Club.

“What drew me to the food was how it could make someone smile at any moment,” Conn said. “Cooking for people and watching them enjoy what you made is unbeatable.”

During middle school, he began a catering business named A.C. Catering for families in the community. The business started as a barbecue meal kit service. It became so popular that one of his teachers became a regular customer, ordering a full barbecue platter each week to eat during the school week. “After a while of catering barbecue, I started to look more into specific chefs whose styles attracted me,” Conn said.

After researching chefs whose work inspired him, he began learning more about fine dining, which spearheaded his fine dining culinary business.“I could go into someone’s kitchen and cook a nine-course meal that you can’t get anywhere in Cincinnati,” Conn explained.

When Conn entered high school, he co-founded the Supper Club at Cincinnati Hills Christian Academy. The club gathered students to teach and execute a nine-course tasting menu for over thirty people in the community to enjoy.

Many ingredients used in the Supper Club are directly acquired from Andrew Conn’s family farm, Perch Farm. In Indian Hill, Ohio, Perch Farm supplies CHCA’s Supper Club with fresh meats, dairy, and produce. Those fresh and local ingredients from his family’s farm elevates the Supper Club’s menu each month.

“I wanted to try something cool that had never been done before,” Conn described.

What began as a single long table of 20 guests all served at once, has evolved into a restaurant-style experience every two months, where guests are served sensory-tasting menus with selected wine pairings.

“We were doing dishes with deer shot the day before and pouring broths tableside with Japanese kettles,” Conn said.

Andrew Conn pouring broth with Japanese Kettle during Supper Club.

“The coolest part about the whole thing for me was seeing students who barely cook ramen at home learn how to explain a dish with eight or nine different components,” Conn expressed.

Bin Smoot, a CHCA student explains his experience as a member of the Supper Club, “Supper club is great, I’ve learned a lot from Conn about valuing the integrity and art of the food industry and how to mix foods that don’t commonly go together.”

At age 16, Conn began working in professional kitchens to gain his culinary skills. He secured his first job working in a professional kitchen at one of Cincinnati’s finest French restaurants, BOCA, after introducing himself to the owner while at dinner with his family. While at BOCA, he focused on prepping and plating desserts.

Conn also works as a private chef at Trevor Furbay Bespoke in Mariemont, Ohio, where he crafts small bites for customers. Some examples are duck croquettes and morel and lovage pie tees topped with potato foam.

He then worked with Chef David Jackman at Wildweed, teaching Conn to forage for forest ingredients like chanterelle mushrooms and pawpaws.

Conn said, “I knew from the beginning I would not gain enough knowledge about the actual service industry unless I started right at the legal age of 16.”

Because of his dedication to his learning, he often missed social events to prioritize his education. As his experience as a line cook flourished, he gained experience and learned the lessons and pressure of real kitchen work. Conn shared that he truly understood the work he was doing during his time in the kitchen.

“While some days were much harder than others, there was a lesson in something every day, and all of them have stuck with me,” he said.

After graduating high school this spring, Andrew Conn has big plans. He plans to attend a three-year culinary program in Paris, France. In Paris, he will continue his education in fine dining. That program will allow him hands-on experience in the culinary world while also gaining a global perspective on fine dining in Paris.

Conn explained, “It is a three-year program where three semesters are training on campus, and three semesters are internships in a restaurant of your choice.”

Following his time in Paris, France, he plans to move to Japan for half a year. While living in Japan, he will learn all about the craftsmanship and culinary world. After all his studies, Conn plans to move home, where he has big dreams of opening his own fine dining restaurant.

Conn explains, “I plan to come back home and open the first Michelin-star restaurant in Cincinnati, Ohio.”

Andrew Conn has accomplished so much at a young age, but is just getting started. With his relentless ambition, talent and drive, he has the recipe for success.