THE PRIVILEGE OF BEING ABLE TO HAVE DREAMS, IDEAS AND GOALS COME TO FRUITION, IS THE CORE OF WHAT WE ARE ABLE TO EXPERIENCE BECAUSE OF THE FREEDOMS THAT ARE OURS IN AMERICA.

- Denise Burnett Stewart

SMALL BUSINESS DRIVES THE AMERICAN ECONOMY. IT THRIVES AND SURVIVES NO MATTER WHAT MAY BE GOING ON IN THE MAIN ECONOMY.

- Dick Gadomski

UNLESS WE PROMOTE ENTREPRENEURSHIP, WE WILL NOT HAVE AN EXCITING BUSINESS ATMOSPHERE IN OUR COUNTRY.

- Allen B. Morgan, Jr.

Andy Ticer

Enjoy A M Restaurant Group
Executive Chef & Owner

Growing up in a large Italian family in Memphis, TN, Andy’s love affair with cooking and being in the kitchen started young. Once he met Michael at Christian Brothers High School where they were both students, he knew he had found his culinary soulmate. After graduating from University of Mississippi, Andy attended Johnson and Wales University in Charleston, SC and the Italian Institute for Advanced Culinary Studies in Calabria, Italy. His formative training as a chef, along with Michael, was the opportunity to work under master French chef Jose Gutierrez at lauded Chez Philippe in Memphis, TN.

In 2008, Andy and Michael opened Andrew Michael Italian Kitchen, a love letter to their Italian roots and Memphis childhood, which garnered them their first James Beard Foundation nomination. Their second eatery, Hog & Hominy, was touted as one of the best new restaurants of 2013 by Bon Appetit, GQ and Southern Living. This was also the year they were named Best New Chefs by Food and Wine, their cookbook Collards & Carbonara: Southern Cooking, Italian Roots was published, and they received their second James Beard Foundation nomination for Best Chef Southeast.

In 2015, Porcellio’s Craft Butcher opened to showcase their take on old-school butcheries and heritage meats. The pair’s first hotel offering Josephine Estelle in the Ace Hotel in New Orleans opened in 2016. That year also saw the opening of Catherine and Mary’s, a downtown Memphis spot inspired and named for their Italian grandmothers. Gray Canary in the Old Dominick Distillery in the South Main Arts District in downtown Memphis was their sixth concept.

The celebrated chefs’ seventh restaurant, Bishop, is now opened in the historical Central Station Hotel. As their first departure from Italian cooking, this French restaurant takes them back to their culinary start, where they honed the thoughtful cooking style and familial company culture for which they are known.

They started the Andrew Michael Foundation last year to help organize how the company can give back to our community. Ticer said. “For the charity, we wanted to do something locally to help provide kids in Memphis with nutritional meals. The Healthy Pantry program through the Mid-South Food Bank does that, and we’re so thrilled to use these dinners to help support it.”

Description of Business:
Year Business Founded:
Year Inducted: