Heart di Vite: For the Love of Art, Science, and Our Environment

What happens when we bring together Napa Valley’s finest biodynamic winemakers with San Diego’s top green chefs?


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Chef Andrew Spurgin

Campine, A Culinary + Cocktail Conspiracy

Andrew has designed and prepared menus and events honoring dignitaries and glitterati including three U.S. presidents, heads of state, Martha Stewart and renowned James Beard House in New York City. He grew up in London and moved to San Diego in 1974 as director of catering at Southern California's celebrated Piret's. He has been honored by San Diego Home/Garden Lifestyles Magazine as one of three chefs inducted into the Chefs Hall of Fame in addition to “50 People to Watch” by San Diego Magazine in 2011. He has received the ACE Award as Best Caterer in the West, as well as Spotlight Award as National Caterer of the Year. Andrew is a co-founder of Passionfish.org and Cooks Confab. He is a past member of the Director's Cabinet for Scripps Institution of Oceanography and E.W. Scripps Associate. Andrew helped develop Blue Ocean Institute’s Green Chefs, Blue Ocean! program addressing sustainable seafood education for culinary students and continuing education for chefs. Andrew regularly lectures to the industry and public on sustainability, cooking, event design, culinary responsibility and entertaining. Along with Brian Malarkey and Antonio Friscia, Andrew launched Campine, San Diego’s premier catering company.