Following Culinary school, Andrew worked in a number of restaurants in his hometown of Coventry England. Moving to London, he held various Management positions in the hospitality sector, notably as an Operations Manager at The Barbican Center, home of the Royal Shakespeare Company and The Royal Philharmonic Orchestra. This position included development of hospitality at The National Gallery.
 
Additional experience was gained working in high volume eateries in Beverly Hills and Santa Monica, as an Operations Manager at The University of Warwick for the Warwick Arts Center in the UK overseeing events and hospitality, and as Operations Manager for Panera bread, overseeing Catering operations in three states.
 
Andrew joined the Brown community in 2017, working in the retail arm of Dining Services, and accepted the role of Assistant Director of Faculty Club and Catering Operations in October 2019.

Cheryl has served a number of roles at The Brown Faculty Club since 1989. In 1992, Cheryl was appointed the Club's Function Manager and in June 2018 named the Sales and Event Manager. Throughout her career, she has had the pleasure of planning countless exceptional and memorable events with University departments, external organizations, our club members, families and friends. Cheryl denotes a commitment to superior customer service and plans each event to personally reflect your expectations. She constantly explores new and creative ideas, suggesting local, seasonal, ethnic, and theme menus. Her diverse event designs include: Weddings, Bar/Bat Mitzvahs, Anniversaries, Baby and Bridal Showers, Graduation Celebrations, Retirements, Workshops, Conferences, Business meetings and more. Cheryl's daily objective is to make each event significant and unique in every way imaginable.

Financial Coordinator for the Faculty Club, Kristen has been at the club for the past five years. She is the point person for all member services and any financial inquiries. Kristen has an extensive background in hospitality, communications and financial management. Prior to joining the Faculty Club she lived and worked in New York City and now resides, with her family, in East Greenwich, Rhode Island.

Kristen is a graduate of Rhode Island College with a bachelor's degree in Business Administration and Communications. 

Jeffrey "Cheffrey" Hoit has been a food, beverage, and hospitality professional for over 25 years. Jeffrey's culture is lead by his definition of hospitality, "Unselfish Acts of Genuine Care", and his relentless focus on quality. Jeffrey has a passion for teaching and can be found doing cooking demonstrations for the wellness program here at Brown University.