Andrea Griffith brings more than thirteen years of culinary experience to Pursell Farms. With a strong background in pastry and baking, Andrea provides an array of worldly cuisine, capped by her artistic, experiential flair. She started her culiinary career at the age of 16, working as a pastry chef at Whole Foods in Philadephia. She began her culinary training just after that at The Art Institute of Philadelphia for Culinary Arts, while simultaneously working her way around local Philadephia kitchens, including a stint at the renowned restaurant, Circa.

Andrea has also worked as an apprentice at The Greenbrier, where she received 11 American Culinary Federation-accrdeited medals, including honors in ice carving, cold food salon and hot food. In 2007, she was awarded the distinction of Certified Chef de Cuisine, the third level of achievement at the ACF. Andrea also opened The Greenbrier Sporting Club and served as executive chef before moving to Virginia to open Primland, from the ground up, as Executive Chef and Beverage Director. Andrea now calls Sylacauga, Alabama home and is head chef at Pursell Farms.