Raised in Dallas, Andrea Shackelford graduated from Southern Methodist University in 2007 and built her early career around the farm to table movement. Working with notable chefs Tom Colicchio, Kevin Maxey, Jeff Harris, Tim Bevins, and Graham Dodds, Chef Andrea honed her skills and joined Wells Hospitality Group/DFA in 2012. As Executive Chef, she oversees menu development and culinary decisions for Harvest Seasonal Kitchen, Rick’s Chophouse, and Sterling Catering and Events. Andrea is a founding member of McKinney’s non-profit organization, The Seed Project Foundation, which highlights the importance of sustainability and funds education and agriculture initiatives that support sustainable farming.
