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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Andrew Spurgin

Creative Conspiracy Director, Campine

Andrew Spurgin has designed and prepared menus and events honoring dignitaries and glitterati throughout the US, Mexico, Canada, and England for over three decades. He has cooked for three US presidents, international heads of state, and at the renowned James Beard House in New York City. Spurgin grew up in London, introduced early to the local purveyors at London's historic Borough Market; he brought tea and sandwiches to the local green grocers and "Barrow Boys." He was director of catering at Southern California's celebrated Piret's and later joined Waters Fine Catering in 1998. Andrew was named one of "50 People to Watch in 2011" by San Diego Magazine. He was inducted into San Diego Homes/Garden Magazine’s chef’s hall of fame in 2011. Andrew is a co-founder of passionfish.org and Cooks Confab. He was a member of the Director's Cabinet for Scripps Institution of Oceanography and E.W. Scripps Associate. Andrew also helped develop The Blue Ocean’s Institute’s Green Chefs, Blue Ocean program. He speaks regularly to the industry and public on sustainability, cooking, event design, culinary responsibility, and entertaining. His events, interviews, and photos have been featured in numerous local and national magazines, radio, and television. With Brian Malarkey and Antonio Friscia, Andrew has just launched Campine, San Diego’s premier catering/mixology/events company.