Andrae Bopp, a St. Louis native, has been passionate about food and wine his entire life. Food was always at the center of his life from his high school days in Heidelberg, Germany to when Andrae graduated with honors, from the French Culinary Institute located in New York City.

Following graduation Andrae worked and interned in some of the world’s finest restaurants; including Bouley, Danube, Balthazar and Le Bernardin, a Michelin Three Star restaurant. Andrae’s opened in Boise Idaho, to rave reviews in 2004. From it’s inception Andrae’s was a regional, if not national destination restaurant and transformed the local dining scene in Boise. Andrae’s was known throughout the Pacific Northwest for the numerous wine dinners with some of the industry’s top winemakers and his work with local farmers.

Andrae has a penchant for contemporary French cuisine, but he is just as well versed in the nuances of global cuisine.  Seasonally fresh cuisine is the modus operandi for Andrae, who likes to work with local farmers to grow specific crops for his ever-changing menus.

During it's run, Andrae’s restaurant was featured in numerous articles and received accolades in Northwest Palate, Wine Spectator, Wine Press Northwest, Culinary Trends, and Santé, a national restaurant trade publication, which named Andrae's "Best Fine Dining Restaurant-Southwest". Andrae’s received two flawless critical reviews from Boise’s newspaper, The Idaho Statesman. Andrae’s also garnered an array of awards from the Washington Wine Commission, including two Grand Awards and received the award for the “Best Washington Wine List outside Washington State” two years in a row, for his Washington and especially his Walla Walla Valley wine programs. 

In the summer 0f 2008, Bopp has relocated to Walla Walla, with the plans of combining his love of food with his passion for wine. This came to fruition as Andrae worked harvest and was involved with the blending trials and daily winemaking responsibilities for Dusted Valley Vintners. His hard work and eagerness to learn was rewarded with Andrae being named the Assistant Winemaker and Executive Chef for Dusted Valley Vintners in Walla Walla. 

Currently, Andrae is operating La Porte Brune Catering, AK’s @ the Co-op, The Dugout Café at Borleske Stadium and Andrae’s Kitchen in Walla Walla. Andrae’s Kitchen, Walla Walla’s first and only gourmet food truck, is a mobile kitchen-serving gourmet and comfort food to wineries and locals as well as providing vineyard dinners and catered private events.

Andrae is married to Michelle and has a daughter Kyndra.  In his spare time he enjoys traveling, riding his bike, wining and dining, as well as spending time with his family and his 3 dogs.