A n d y C h e n g

Born and raised in England, Andy grew up with parents from Japan and Hong Kong. Following in his father’s footsteps, he began studies in Architecture at the University of Nottingham.

During his second year of studies, Andy considered changing direction to pursue his true passion of cooking. Upon the advice of a tutor, however, he continued in the university program, seeking a way to combine his love of food while advancing his technical skills in architecture. By combining his passions, Andy unleashed a new level of creativity culminating in receiving First Degree Honours his final year of university. Studying what food means on a deeper level helped Andy express his imagination through both hand drawings and digital renderings.

Andy enjoys exploring Japanese culture through the technical and artistic skills he developed in architecture and cooking. The conceptual ideas of architecture gave him a greater sense of the relevance of food and what it means to eat and live. Prior to accepting a position at the Michelin-starred Aki Nagao restaurant in Sapporo, he honed his skills at the newly established Bricolage Bread and Co. in Roppongi, Tokyo.

Andy currently manages the Sapporo branch of Alkemist Coffee and is a contributing writer for Tokyo Weekender magazine. He strives to open his own restaurant/café creating food that celebrates nature’s bounty, leaving indelible impressions on people’s memories.

For more on Andy, here is a link to his personal website: https://www.andy-cheng.com