Welcome, Chef Andrew Ayala

Atera is proud to announce that Andrew Ayala has been named Executive Chef.

Andrew has spent more than two decades in fine dining, including extensive time in Michelin-starred kitchens and luxury hotels. He was born and raised in the Bay Area and began his career at 16 as a dishwasher. After graduating from the California Culinary Academy, he cooked at Chez TJ in Mountain View. He then rose to Sous Chef at Campton Place in San Francisco.

In 2013 Andrew moved to New York to join DANIEL, working across many of its stations. He then joined Per Se, where he progressed from Commis to Chef de Partie. He went on to spend eight years with The Bastion Collection, helping open and develop concepts in New York, Miami, and Houston. As Executive Sous Chef, he helped launch L’Atelier de Joël Robuchon. As Chef de Cuisine, he opened Le Jardinier New York in 2019, which earned a Michelin star within five months and held it through 2024. He also helped open Le Jardinier Houston and most recently served as the group’s Corporate Executive Chef and VP of Culinary. In that role he oversaw kitchens across the U.S. and mentored their culinary leadership teams.

Andrew is known for his warmth, his dedication to mentoring his team, and his close relationships with farmers and purveyors across the tri-state area. He is also a Council Member for City Harvest.

Andrew joins Atera on November 12 and will work alongside Chef Ronny Emborg through December 14. After that, he will lead the kitchen. In his new role he will also guide menu development at our sister restaurant, Farra. We thank Ronny for his extraordinary contributions to Atera and wish him every success.

We look forward to welcoming you to the counter.