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Andrew Comey
Executive Pastry Chef
Nemacolin Woodlands Resort
 Most teenagers enjoy eating chocolate, but rarely like having to prepare it.
It was during those formative teenage years, however, that Andrew Comey, Executive Pastry Chef at Nemacolin Woodlands Resort, developed a passion for cooking the cocoa confection.
“A good friend of mine had The Joy of Chocolate,” remembers Comey, “and we would try to make something out of it every weekend.”
Since those first experiences with chocolate, Comey has become a Certified Executive Pastry Chef and Certified Master Baker with over 20 years of experience in the culinary arts.
A 1985 graduate of the Culinary Institute of America (Hyde Park, NY), Comey has held pastry chef positions at numerous hotels and resorts across the country. He first honed his culinary talents at the Parker House Hotel and Charles Hotel in Boston before becoming Executive Pastry Chef at the Hyatt Regency Atlanta in 1989.
Following stints at the Capital City Club in Atlanta and the Historic Inns of Annapolis, Comey tired of cold winters in the eastern US and accepted a position in 1996 as Executive Pastry Chef at Caneel Bay, on the island of St. John in the US Virgin Islands.
During his time at Caneel Bay, Comey appeared on an episode of the popular television series Great Chefs and captained the US Virgin Islands culinary team, a group of top chefs that compete annually in the Taste of the Caribbean competition, sponsored by the Caribbean Hotel Association.
After returning to the mainland in 2000, Comey became Executive Pastry Chef at Ameristar Casino in Council Bluffs, Iowa. After a little over a year at Ameristar, Comey returned to the eastern US to raise his family and became Executive Pastry Chef at Mohonk Mountain House in upstate New York.
Comey’s time at Mohonk saw him achieve great culinary success. He was awarded gold and silver medals in the Salon of Culinary Art in New York City. The Salon of Culinary Art is hosted annually by the oldest association of chefs, cooks, and pastry chefs in the United States, Societe Culinaire Philathropique.
During his career, Comey has also been a participant in the annual Chocolate Fashion Show in New York City, and in December 2004 was featured in Pastry Art Design Magazine.
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