Andrew is a qualified interior designer and has accumulated a wealth of experience at Smallbone and Siematic, before joining bulthaup in 2007.
His approach is inspired by architects such as Le Corbusier and his use of material and technique in the creation of dynamic spaces using light and curves.
Andrew refers to the New Food School initiative as one of his most memorable projects. It saw him use the structure of a Cotswolds' barn as a setting for an innovative semi-industrial kitchen. The work reflects his current feelings towards design, championing the integration of contemporary kitchens with period buildings.
"The two are not mutually exclusive and with a clever mix of colour and materials the end result is more impressive than opting for a kitchen which is deemed 'in keeping' but lacks any real 'wow' factor."
He believes kitchen design will change in the future to become less decorative, with the pendulum of design moving towards minimalism, efficiency and sustainability. This fits well with his personal style and the overall bulthaup vision, which concentrates on tailoring groundbreaking, contemporary kitchens to the needs of clients.