Chef and Proprietor Andreas Heaphy received his culinary training at Western Culinary Institute in Portland, Oregon, and did his apprenticeship at New York City’s Bouley as the saucier. He came to Ketchum in 1993 to chef at China Pepper, and then moved to San Diego to start-up Ono Sushi in the Hillcrest neighborhood. He moved back to Ketchum in 1999 to become Executive Chef at Globus.
In 2004, Andreas started Andreas' Specialty Foods, a small company that creates fresh, delicious foods, frozen for easy, take home preparation. (Its first product, Andreas' signature pot stickers, is available in the freezer at the restaurant.)
In 2005 he decided to fullfill his lifelong dream to open his own restaurant, and so, with the help of co-proprietor Nina Jonas, Rickshaw opened its doors!