Andrew Swartz is a diverse pastry chef with an impressive culinary pedigree. His wife and business partner is a former Fulbright Scholar who has traveled the world. Marion lacked a source for specialty pastries, and it was close enough to Columbus, Ohio, to tap the big city market. In 1996 the pastry shop doors were opened for business.
Why, then, would they choose Marion, Ohio, as the location for Andrew's Pastries, their specialty bakery? On December 7, 1995, Andrew Swartz opened Andrew's Pastries in the Servex Center in Marion, Ohio. Born and raised in Cleveland, Ohio, Swartz came to Marion in 1982 when his father bought the Arby's Restaurant in Marion.
Andrew graduated in 1984 from Tri-Rivers Career Center in Marion with a Culinary Arts Degree. After working in several restaurants and hotels, including the Wine Cellar and Embassy Suites in Columbus,Ohio, he traveled to Cleveland, working in Sammy's in the Flats and at Truffles Pastry Shop in downtown Cleveland. In 1986 Swartz headed to the Culinary Institute of America in Hyde Park, New York. Upon graduating from the CIA, Andrew worked in Linville, North Carolina, at Esseola Lodge; and at The Homestead in Hot Springs, VA. He then spent six years working in Washington, D.C. in many prestigious restaurants and with several renowned chefs:
Galileo Restaurant, Chef Roberto Donna
Ematti Restaurant, Chef Roberto Donna
Kennedy Center, Chef Gui Gateau
I Ricchi Inc., Chef Franchesco Ricchi
Morrison House Hotel, Chef Jim Papavich
After this "Tour of Duty" in 1995, Swartz decided to return to Marion and open Andrew's Pastries. Andrew hired Rebecca in 1997. "They were married......and have two sons, Anthony Martin Swartz and Nicholas Warren Swartz.
Read about Andrew's Pastries in these publications.