 Andy Ticer and Michael Hudman
Born and bred Memphians, Andy Ticer and Michael Hudman opened Andrew Michael Italian Kitchen in 2008 to feature innovative Italian cooking rooted in Southern tradition. The chefs trained at Johnson and Wales University in Charleston, South Carolina and the Italian Culinary Institute in Calabria, Italy. Their newest restaurant, Hog & Hominy, is a wood burning, neighborhood eatery and has been named one of the top new restaurants by GQ Magazine, Southern Living, and Bon Appètit as well as a semi-finalist for Best New Restaurant from the James Beard Foundation, which also named the chefs semi-finalists for the Best Chef: Southeast award for 2012 and 2013. In 2013, they were awarded Food & Wine Magazine’s Best New Chefs Award and named in Starchefs.com’s 2014 Kentucky-Tennessee Rising Star Chefs. In his review of the restaurants in 2013, Pete Wells of the New York Times called the restaurants “A sibling rivalry worth diving into.”
> Return to 2014 Planes, Trains, and Traveling Chefs.
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Matt's in the Market welcomes Campari as a sponsor of the
third annual Planes, Trains, and Traveling Chefs series.
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 We would like to thank The Inn at the Market (206-443-3600) for their generous participation,
helping to make
this remarkable
series possible.
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