Today we’d like to introduce you to Andrew Bromley.
Hi Andrew, so excited to have you with us today. What can you tell us about your story?
While growing up in a large Irish-American family, food has always been the center of all the gatherings. Not only was it a chance to see some relatives from out of state, but it was also a chance to try new foods my family may have prepared less often. Curious by nature, I was always asking, “whatcha doin’?” Lucky enough to live beside my grandparents and great-grandma for many years. Their spirit is infectious; individual personalities make you gravitate toward them. Anywho, I recall many times I would find myself pulling up a chair to stand to see in the pot or “help” stir, planting that seed early in my mind that food brings people together.
I got my first job at 16, making pizzas, working with some high school buddies, and trying to absorb as much as possible from all aspects of the business—a good fundamental start and introduction to food safety, teamwork, and customer service. Knowing I wanted something better for myself and my career, I found myself working as a Waiter, a seafood factory worker, and a dishwasher, and then it happened. I was promoted to prep-cook, then line-cook, and pretty soon, I was running the kitchen as a Sous Chef. The fire inside of me burned brighter than ever. I wanted more! I asked my Chef how can I obtain his position. He smirked and said, “I would need to die or get fired.” Not long after, I would find myself wanting more than that restaurant could offer me. I left that place for Culinary School in search of a deeper understanding of where it all came from, and not only how to do things properly, why we do the things we do, and to achieve the results we seek. I wanted to learn the science of it all; believe me; the school did not disappoint. I learned everything from truffles and pastries to whole animal butchery and cultural meal preparation, sometimes in the same semester.
Upon graduating from Culinary School, it was back to ground zero, this time in fine dining, as a line cook with deep pride and respect for everything I do. A few years passed before I felt the need to branch out and do my own thing. I started my own private chef business and delved deeper into diets and meal prep than I had previously understood. Eventually, I was ready to resurface with my greater understanding and sharpened skills. I worked around some great kitchens here in Austin. However, nothing can match the feeling of pride and honor I have in preparing my meals at Kelly’s Irish Pub. It’s about honoring my heritage and taking what has been done for hundreds of years and present it in such a simple and rustic way, with flavors that may not have existed in the dish previously, doing something for the mind, body, and soul. Of course, I wouldn’t be in such a high level of contentment if I did not have this great team behind me, so impactful and supportive. I am constantly learning, leading, growing, and loving my career and the people who got me here! Passion like this will outlive me. Sláinte.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
From injuries to the common stresses of the kitchen, I have earned my fair share of burns and scars. Being such an integral component in a kitchen means that you are relied on heavily, and sometimes balancing the commitment of work and life can be difficult. For instance, there were birthdays, funerals, marriages, etc. I couldn’t attend for my family because I was working. I’m at peace with my sacrifices because they led me to where I am today. Another obstacle for me, and potentially anyone in this career, would be feeling stuck. I often felt like I was stuck in a job I was no longer happy with or moving backward. Several times throughout this short 20yr career of mine, I have taken positions that would have been considered below other positions I held at other restaurants. It’s all about time and allowing yourself to adapt and grow. There is always something to learn, and when growth is no longer possible, move. Don’t get caught up with titles; commit fully to work, and the promotion with undoubtedly follow. I currently communicate in 3 languages everyday, keep growing and keep driving the industry forward.
Appreciate you sharing that. What else should we know about what you do?
I am the Chef for Kelly’s Irish Pub. With very close attention to detail, we re-create traditional Irish Comfort Food with modern-day flavor profiles. We offer things like Fish ‘n Chips, Shepherd’s Pie, an all-day Irish Breakfast, and a Vegetarian Curry that will make you a new regular. We take no shortcuts and prepare the fare from scratch, down to the sauces! I am most proud of my team and our daily accomplishments.
In terms of your work and the industry, what are some changes you expect to see over the next five to ten years?
There has been a shift in the consumer’s mentality, where they desire to know where their food comes from, if it was sourced locally, if it could be considered “vegan,” etc. I love that; that passion resonates with me deeply. I hope that trend keeps driving the food industry to achieve a higher standard, broad scale. Not ego, not greed, just accountability, and sustainability.
Contact Info:
- Instagram: @chefandrewbromley @kellysirishpub_atx
- Facebook: @kellys_irish
Image Credits
Josh Bumb
