Since a young age, Chef Andrew Moltz has been pursuing a career in culinary arts and food science by developing high-caliber products and flavorful dishes that provide quality nourishment. Andrew’s dream has lead him to pursue a Masters degree in Food Science and Microbiology, along with receiving formal culinary training at the Le Cordon Bleu in Chicago. During this time, Andrew spent several years in the kitchens of some of the finest restaurants in Chicago, including Spiaggia, Naha and Carlos. Andrew is currently the Executive Chef for Quaker, and works closely with the Quaker Research and Development team to create innovative, nourishing and flavorful new products that deliver oats in unique ways.