Jo & Andrew Ormsby

From an early age, Executive Chef Andrew Ormsby had a zest for cooking. After graduating from a four-year apprenticeship with the William Angliss College at the Windsor Hotel in Australia, he worked at the Royal Festival Hall and the Café Royal in London. On returning to Melbourne in 1981, he joined Spotless Catering, which was the largest catering organization in the country. In 1982 he became head chef of the special events division, and shortly after transferred to the National Gallery of Victoria in the capacity of Sous Chef.

Andrew became Executive Chef of the Victorian Arts Centre, a renowned international venue. Gala banquets at the Victorian Arts Center have included guests such as Queen Elizabeth 2nd , the Prince and Princess of Wales, Prime Minister Margaret Thatcher, as well as Prime Ministers of Ireland, Greece and Italy. In 1988 Andrew was appointed Team Manager for the Victorian team at the World Culinary Olympics in Frankfurt, Germany. In five days of competition, his team won more medals than any group in the event's history.

Following his tenure at the Victorian Arts Centre, Andrew traveled extensively through Europe, exploring international cooking trends and working alongside some of the top chefs in the world. His colleagues included

such names as: Gilbert Picard of La Reserve de Beaulieu; Pierre Ducruix of Fouquets in Paris; Paul Bocuse, The Roux Brothers of the Waterside Inn and La Gavroch; and Anton Edelman of the Savoy Hotel.

In 1991 Andrew began working as a personal chef on yachts, and continued to travel and serve his culinary creations around the world. In

1998 he and wife Joanne moved to Dallas to launch AOC. Since opening their own venture, Andrew and Jo have established a loyal following and become one of the most sought after catering companies in the Metroplex.