Crafting Culinary Excellence: Andrew Traub’s Journey with A&S Culinary Concepts

Culinary Passion Ignites in Johns Creek: A&S Culinary Concepts Celebrates a Decade of Flavor

JOHNS CREEK, Ga. — In a world increasingly dominated by convenience and automation, Andrew Traub stands as a beacon of culinary craftsmanship. The owner of A&S Culinary Concepts, Traub believes that every dish should be a labor of love, meticulously crafted by skilled hands rather than machines.

For the past ten years, A&S Culinary Concepts has been redefining the catering landscape in Johns Creek. With a commitment to preparing every dish from scratch, the culinary studio has become a go-to destination for events, cooking classes, and team-building exercises. “We see all the quality that goes into it,” Traub explains. “There’s care and love in it.”

Traub’s culinary journey began at the tender age of 15 when he took a job at a neighborhood Italian steakhouse in Long Island. “My mother said go out and get a job,” he recalls, a decision that would shape his future. Starting as a salad cook and busboy, he quickly fell in love with the fast-paced kitchen environment and pursued formal culinary education in the Catskill Mountains.

His hard work paid off when Marriott recruited him to help open the flagship New York Marriott Marquis in Times Square. “I ended up learning from the best of the best,” Traub says, reflecting on his time as a manager trainee, where he worked alongside 200 cooks in six different kitchens, preparing meals for thousands of guests.

After leaving Marriott, Traub co-founded Love at First Bite Catering in Manhattan, serving high-profile clients like Radio City Music Hall and the Luxembourg Consulate. Eventually, he returned to Atlanta, taking on executive chef roles at various Marriott locations before launching A&S Culinary Concepts.

Today, Traub leads a team of 20, brainstorming creative menus that span a variety of cuisines, from Tex-Mex to Mediterranean. Each dish is taste-tested multiple times before being served, ensuring that every bite is a delight. Notable creations include a pumpkin pie bar with muffin crust and a goat cheese and grape hors d’oeuvre with caramelized pecans.

Clients often express their delight at the innovative dishes, but for Traub, the real satisfaction comes from the artistry of cooking. “It’s not boring to come to work,” he says, emphasizing the joy he finds in every culinary creation.

As A&S Culinary Concepts celebrates its tenth anniversary, Traub remains committed to his philosophy of quality and care in every dish. In a world where fast food often reigns supreme, his culinary studio stands as a testament to the beauty of handcrafted cuisine.