About Us
Jesse & Andrew D’Ambrosi
Co-founders, D’Ambrosi
Located in the heart of the Cotswolds in the idyllic Stow-on-the-Wold, D’Ambrosi is a refined culinary concept, providing restaurant-quality food-to-go, as well as a curated selection of wines, liquors, homemade candles, and floristry services. Launched in January 2020, by husband and wife duo, Chef Andrew D’Ambrosi and Interior Designer and Floral Stylist Jesse D’Ambrosi, the store has firmly established itself as a gourmet destination with an ever-growing queue of epicurean tourists and locals alike.
Having long been inspired by his travels and multi-ethnic cuisines, Andrew’s diverse style incorporates unique flavours that are executed using classic French techniques with innovative presentations. It is these very influences that he brings to D’Ambrosi Fine Foods which champions American-style dishes including lobster rolls (the best on this side of the Atlantic), BBQ ribs, and their sell-out Southern fried chicken – get them before they’re gone! His international repertoire has also inspired dishes such as crispy Sichuan style pork belly, rich cassoulets made from duck confit, Toulouse style sausage, ceviches as well as a range of fresh seafood and vegetarian options.
D’Ambrosi is committed to using local, responsibly sourced, sustainable food to develop their exceptional dishes.
Jesse sits at the creative helm, overseeing the store interiors and design elements that were inspired by her travels to Italy and France along with Greek revival, French / English colonial styles, and of course, the natural world. Having spent most of her adult life in Paris, Jesse apprenticed for Interior Design firm Coorengel & Calvagrac before establishing her own design firm in 2013. She has since channeled her creative experience and discerning eye into handcrafting bespoke D’Ambrosi scented candles, as well as offering floral styling arrangements and events styling services using exceptional flowers available by pre-order only.
Combining their talents and wealth of experience, Andrew and his wife, Jesse have developed a unique store, offering restaurant quality cuisine to take away.
Chef D’Ambrosi
Hailing originally from Brooklyn, Andrew then spent most of his childhood in South Florida where his passion for cooking was ignited by the multicultural cuisines of Miami. From Jamaican jerk, to American BBQ, to the Cuban delicacies dotted around South Beach, each one leaving a distinct impression.
This led him to embark on a culinary path, enrolling at Johnson & Wales Culinary University. After graduating at the top of his class, Andrew began his career on South Beach at China Grill. From there he transferred to London to work at the group's Asia de Cuba at St. Martin's Lane Hotel in London before returning stateside to be an active sous chef in both NYC properties.
Following an appearance on Bravo’s Top Chef where he earned international acclaim as one of the top ten finalists, Andrew returned to New York and worked at esteemed restaurants such as Le Cirque and the Michelin-starred, Rouge Tomate, as well as achieving the position of Executive Chef at Norwood, a private member’s club where he met his wife Jesse who worked in Marketing and Events.
In 2012, Andrew became the Executive Chef of the Derossi Global restaurant group in New York opening several successful establishments within the portfolio. This included Bergen Hill in Brooklyn, an intimate, casual seafood restaurant where Andrew injected flavours of Asia, Latin America and the Mediterranean into the menu, as well as Mother of Pearl, a restaurant championing a modern take on tiki and Polynesian cuisine and Cienfuegos, a speakeasy rum bar serving Cuban inspired dishes. His last US-based project was Avant Garden, located in New York’s East Village; a place where Andrew successfully challenged the stereotypes of vegan food by incorporating fine dining techniques to plant-based cuisine.
In 2015, Andrew and his wife, Jesse, left New York having purchased the Cointreau estate in the western Loire Valley (Savennieres) in France where they ran a fine dining restaurant and guest house, working closely with Cointreau. Having spent the past twenty years cultivating his culinary skills in kitchens around the world, Andrew now brings his esteemed repertoire to the Cotswolds with his restaurant-quality food-to-go concept; D’Ambrosi Fine Foods.