Executive Chef at Severn Lodge

Andreas Drechsel Severn Lodge Executive Chef

Born in 1967 in East Germany

Chef Andy began his culinary career in 1986 after completing his apprenticeship. He started at Hotel Sassnitz on Rügen Island and later trained under two Master Chefs, shaping his skills and leadership style. A move to Switzerland allowed him to refine his techniques over four years.

In 1995, he immigrated to Canada, working at Horseshoe Valley before joining Casino Rama, where he spent eight years in high-volume kitchens and helped launch St. Germain’s Steakhouse. He later joined the opening team at JW Marriott The Rosseau, focusing on luxury hotel operations and fine dining.

Chef Andy also led the kitchen at Rawley Resort for three years, continuing to evolve his culinary style. Since 2000, he has called Muskoka home, deeply involved in the region’s food scene.