Pennsylvania native Andrew Wood opened Russet, his first restaurant, in Philadelphia in 2012. Working alongside his wife, pastry chef Kristin Wood, Andrew serves new American cuisine with nods to northern Italian and southern French flavors and techniques. Russet is set in a charming 1800s-era brick townhome, a suitable backdrop for the restaurant’s farm-to-table cuisine. Before opening Russet, Andrew cooked at Old City’s acclaimed Fork where he spearheaded the ambitious charcuterie program that was awarded Philadelphia magazine’s “Best of Philly” in 2010. Andrew has also held positions in other top kitchens across the country, including the Napa Valley’s Terra, San Francisco’s Quince and Chicago’s TRU. Working alongside some of America’s most gifted and well-respected chefs, he honed his abilities in animal butchery and hand-shaping pasta, as well as the art of sourcing ingredients locally and cooking with the seasons, skills that influence the seasonal fare he prepares and serves at Russet.