Andy Althouse

Andy Althouse

Processing Manager

Andy Althouse is a professional chef whose culinary career spans over 30 years. Having worked in California, the Caribbean, and Chicago he found himself in Hawaii in 1989. Andy then became Executive chef of Gaylord’s restaurant and catering company as well as chef of Norwegian cruise lines Luau Kalamaku.

Always a proponent of using locally produced products he used Kauai shrimp on his menus.

After considerable thought he was looking for a change in careers. When the chance came to manage the processing facility for Kauai shrimp, it was a natural fit. Now working with a product he’s always believed in Andy pays strict attention to the processing and handling of Kauai shrimp.

Produce More with Less