Chef Andrew Hatcher 

Chef Andrew Hatcher’s earliest memories of food are of his great grandmother’s chicken and dumplings. And no matter how gourmet he gets at Bellini's Ristorante, you will still find comfort in his fare. His love of simple, humble, food is often found in his Chef’s Seasonal Soups, Chef’s Features, and Chef’s Tasting Dinners for 15 from their VIP list. 

Hatcher did not originally plan to become a chef. While at UAB as a student studying to become a biologist with aspirations to become a medical doctor, his career took a different turn when his apartment rent increased. To earn extra income, he took a job in the kitchen at a nearby bistro and afterwards at a fine dining restaurant. While working in these restaurant kitchens, learning French techniques, and making fresh pastas, Hatcher fell in love with French and Italian cuisines. He soon left college for culinary and never looked back. Thus, he relates to the teens in the back of the house whose aspirations are culinary school. And Hatcher credits, owner Doug Hovanec for welcoming and encouraging them.