Local culinary hero leaves Charleston

Local chef Andy Henderson, who was born and bred in South Carolina, has decided to try his luck in San Francisco. He left in July.

Henderson went to Presbyterian College and earned a culinary arts degree from Trident Tech.

He worked his way up from a dishwasher to sous chef at The Boathouse and stayed there for seven years before heading to FIG, where he also became sous chef.

Q: So, first off, why did you decide to leave Charleston?

A: It was a very difficult decision for me in the beginning, but I felt that it was just my time to move on and go to the next step in my culinary adventure that is my career. I also wanted the travel experience.

Q: What are you hoping to find/achieve in San Francisco?

A: To experience a different cuisine, culture and engulf myself in every aspect of it. I hope to leave this city with far more experience as a person and as a cook. I am looking to challenge myself as much as possible and be a sponge to the culinary mecca that is San Fran.

Q: What has been the most important part of your career at FIG?

A: There are so many aspects in my own personal career that are very meaningful to me that were contributed by FIG. I learned how to cook delicious honest food at a very high level.

Mike Lata's passion for perfection and willingness to make that happen no matter what directly made me the cook I am today. I have a lot of respect for that restaurant and everything that goes on within it's walls.

Q: Do you think that your time there prepared you for your new adventures?

A: Absolutely! Working for FIG under Lata and at every level of that restaurant, from garde manger cook to sous chef, without question has gotten me where I am today, and will continue to do so for the rest of my career.

Q: What's your favorite Charleston culinary memory?

A: Holy loaded question, Batman! I have many fond memories of my days and nights in Charleston. I cooked in Charleston from age 14 to 26. In that time, I had so many good and bad culinary experiences, all intertwined with an abundant amount of great memories.

I can only look back on my time there as a whole and know that I'm proud of any footprints I may have left.

Q: What will you miss most about Charleston?

A: I will miss my family, friends, and dog Zoey. They all mean so much to me. Thanks to my parents for taking her so I could travel out here. Also, oyster roasts. I don't plan on seeing that phrase again anytime soon.

Q: Where do you see yourself in five years?

A: Celebrating the five-year anniversary of answering this question AND anywhere from cooking here in SF, running a restaurant in Charleston, to great culinary traveling throughout Europe. Who knows? I can only say for certain that I will be in a position that will offer many options.

Q: Lastly, what is your guilty pleasure food?

A: That's a toss-up between The Glass Onion's po boys, a chili cheeseburger deluxe from the Beacon in Spartanburg, a cheesesteak from Surf Bar on Folly Beach, and a lengua taco at La Taqueria in my neighborhood, the Mission District, here in San Francisco.