Headshot of Andy  Kerscher

Andy Kerscher

Chef de Cuisine
  • Profile

    Andy Kerscher is the chef de cuisine at the University of Richmond’s Heilman Dining Center. After earning his B.S. in Criminal Justice from Virginia Commonwealth University, Kerscher began his culinary career cooking in fine-dining restaurant kitchens. In 2013, Kerscher joined the UR Dining Services team in as a sous chef and he is currently working toward his American Culinary Federation Certified Executive Chef certification. Kerscher, who is a three-time Chef Culinary Conference team competition medal winner, is passionate about developing collegiate dining menus with a focus on international cuisine and sustainable seafood.

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    • Awards

      Chef Culinary Conference ACF Team Competition: Two-time silver medalist and bronze medalist

    • Certifications

      ServSafe Certified