Chef Andrew Spear is a New Orleans native and longtime Chicagoland resident. He attended the University of Illinois where he studied Computer Science, Philosophy and Music before moving back to New Orleans at the age of 21 to begin his culinary career in the world famous Brennan's family of restaurants, establishments that gave rise to culinary legends such as Paul Prudhomme and Emeril Lagasse. His own restaurant, Brennan's Bourbon House, was named to Esquire magazines "Top 10 New Restaurants" in 2003.

A little over 2 years later (and a few short months before Hurricane Katrina) Andrew moved to Philadelphia to broaden his culinary horizons. He worked for a French master chef, served as lead chef for an upscale caterer- overseeing wedding receptions and other events for up to 300 people- and the boutique steakhouse Barclay Prime, home of the $100 cheese steak featured in the New York Times and The Tonight Show with David Letterman.

In early 2006 he went into business for himself starting Crying Onion Personal Chefs, a culinary service offering a full range of products from entertaining dinners and ready-to-heat meals to interactive demonstrations and cooking classes for groups small and large.