andrew longres

Executive Chef

Andrew Longres is the chef de cuisine at bluestem Restaurant in Kansas City. Growing up in a small town north of the city, Andrew Longres knew at an early age that he had a passion for food. At 14 years old, he started his first job at a local doughnut shop and decided at that point to pursue a career in the restaurant industry. By the time he graduated from high school, his drive and determination had propelled him from bussing tables and washing dishes at a local establishment to running the kitchen line.


Longres moved to Arizona and attended Scottsdale Culinary Institute where he completed an externship at The Breakers in West Palm Beach. He then moved back to his hometown and began working at Starker’s Restaurant. At the restaurant he learned to incorporate local ingredients and the fundamentals of how an independent restaurant works. Next, Longres took a job working under the James Beard award-winning chefs at 40 Sardines, before he became the sous chef at The American Restaurant in Kansas City.


A dream job at The French Laundry was offered to the chef in 2011, so he and his wife packed and moved to California. He started in a commis position and worked every station in this world-renowned restaurant. After receiving a call from Colby Garrelts, the chef and co-owner of bluestem, Longres decided his love of Kansas City was too great to ignore. He started working at bluestem Restaurant in the fall of 2013 and after six months, Longres was promoted to chef de cuisine. Now he is once again enjoying Kansas City and working at one of the city’s most popular restaurants.