After being raised in the rural mountain-deserts of southeastern Utah, Andrew Corrao has spent the better part of 20 years rising the ranks in kitchens all over the world.

Andrew received a Culinary Arts Degree from Utah Valley University in 2009, was named Utah Pastry Chef of the Year in 2015, and Western Region Pastry Chef of the Year in 2016.

Andrew has competed in culinary and pastry competitions over 30 times nationally and internationally. He earned a bronze metal at the Culinary World Cup in Luxembourg in 2018 for his plated desserts and petit fours.

Andrew brings the professionalism, precision, focus, and discipline from his vast culinary experiences into the kitchen at Forty Three Bakery.