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Chef Bios

Executive Chef

Growing up in Sudbury, Massachusetts (40 minutes west of Boston), Executive Chef Andrew Fleischauer initially became interested in cooking by helping his mother in the kitchen. This interest grew into a passion and led Chef to enroll in Le Cordon Bleu after graduating from Lehigh University with his Bachelor’s degree in Business and Economics. Leaving Paris with his Le Grande Diplome—a highly acclaimed passport to the Culinary World—Fleischauer began his culinary career in Boston, working Julien in the Le Meridien Hotel. From there, he continued his career across the East Coast, working at The Inn at Little Washington as a sous chef and acting as Executive Chef for Tower Club in Tysons Corner, VA, before joining the Mon Ami Gabi team as Executive Chef. For 16 years, Executive Chef Andrew Fleishcauer has led our chef team in bringing your favorite French dishes to the table.

More about Chef Andrew:

Chef’s top Mon Ami memories: Quality time spent with cooks and the whole Mon Ami team, getting to know one another and being a part of each other's lives. Also, Oyster Fest 2024! So many people, so many oysters to shuck.

Favorite part of being a chef: The rush from a busy shift, the anticipation leading into it, the excitement during it, and the satisfaction afterwards that you did something special

Favorite Mon Ami Gabi dish to prepare: Chocolate Mousse

Did you know? Chef Andrew has a family-owned and operated farm, the Sunshine Honey Farm in Nokesville, Virginia where pigs, cows, chickens, sheep, and bees roam. Check out their Instagram and meet one of the newest members of the family, Buttercup!

Executive Chef

Born in a small coal mining town in Vestaburg, PA, Chef Jason counts himself blessed to have grown up with home-cooked meals made by his parents who refused to serve prepackaged meals. Both his mother’s cooking ability and his father’s creative housework organically inspired Jason to pursue his career as a chef. Jason’s culinary journey began when he attended the International Culinary Academy in Pittsburgh, PA, with a dedicated focus in French cuisine. Following this, his experience broadened to leadership-focused positions across the country, including a D.C.-area Italian steakhouse, Bond 45 and a Colorado resort, Aspen Meadows. Chef Jason incorporates his family’s love for the outdoors in his cooking. He recalled a childhood memory to paint the picture, “My dad built an outdoor rotisserie, and I remember the smell and sound of smoked and braised meats…Apple cider brined pork was his specialty.” These lifelong experiences led him to join Mon Ami Gabi in 2019, and we couldn’t be happier to have him as a part of the Lettuce family!

More about Chef Jason:

Chef’s top Mon Ami memories: Showing off new dishes to staff and getting live reactions to items never seen or tasted before—it is so rewarding to see his teachings reflected within the techniques of the cooks and the knowledge of the servers

Favorite part of being a chef: Building a strong reliable team and creating a learning environment where everyone feels confident in their role

Favorite Mon Ami Gabi dish to prepare: Chicken Liver Mousse—more technical dish and most rewarding!

Did you know? Chef Jason is happiest when he is doing an outdoor activity! Whether it be biking, hiking, fishing, or smoking meats on his smoker, any of these coupled with his family is a recipe for success. His neighborhood even has smoking competitions, where he almost always comes out victorious (naturally!)