For decades, Andy Reiss has worked tirelessly to build a vibrant business in downtown Tallahassee while at the same time, advocating and gaining support to build a vibrant downtown environment for all businesses.
Andy has been nicknamed "Mr. Downtown" by the Tallahassee Democrat and for good reason.
Over the years Andy has:
Andy brings his lifetime of hospitality experience including:
Event Planner & Sales Manager, was born and raised in Burlington Ontario, Canada. She moved to Florida in the summer of 2004 and has been working in the hospitality industry ever since. After moving to Tallahassee in 2007 to attend FSU, Ashley started working for Andrew's Capital Grill waiting tables. She then moved to bartending and through helping with events, fell in love with the catering arm of the company. After her wedding in July 2011, she was promoted to work exclusively in the Andrew's Catering division.
Catering Director and Event Manager, is a graduate of The Florida State University with a B.S. in Recreation and Leisure Services Administration with an emphasis in Resort Event Management. He was a proud member of the World Renown FSU Marching Chiefs serving in leadership roles as well as President of the Kappa Kappa Psi Honorary Band Fraternity for College Bandmembers. Prior to coming to Andrew's, he interned for the Tallahassee Chamber of Commerce and was a committee member for the annual Girl Scout Council of the Tallahassee Bend Charity Golf Tournament. After graduating in 2008, he moved to Orlando and worked as the Event Concierge for the Renaissance Orlando Hotel specializing in conventions, private meetings, and weddings. After his stint in Central Florida, he moved back to Tallahassee and was hired as a catering server in spring 2009. His attention to detail and hard work ethic earned him the title Event Manager in fall 2010 and he was later named Catering Director in summer 2011.
General Manager of Andrew's Restaurants and Catering Operation, has been with Andrew's Downtown since 2001. He has 20 years of experience in the restaurant business including 8 years of culinary experience. Before arriving in Tallahassee, Jack served as Executive Sous Chef at CafÚ Leurope in Sarasota and before that was Food and Beverage Manager at Club at Nevillewood in Pittsburgh, PA. He developed a lifelong interest in the restaurant business at a young age, and has pursued knowledge and experience of the business in every facet and has enjoyed putting the operational systems in place to run a dynamic, efficient, clean and profitable business.
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