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Andrew Pingul
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Andrew Pingul

Cantina 1910


Andrew Pingul, executive pastry chef at Cantina de la Granja, brings over five years of innovative pastry experience to the modern Mexican kitchen.

Exposed to the culinary arts by growing up watching his mother cook for their large Filipino family, Pingul entered the culinary world immediately after high school attending Kendall College. After school, Pingul began his pastry career as an intern at Dream Cakes Chicago in Northbrook, IL, eventually working his way up to lead pastry chef. Pingul then accepted a position as pastry cook at Blue Plate Catering in Chicago, where he learned the ins and outs of catering.

His understanding of the pastry landscape led him to the pastry cook position at Black Dog Gelato, named one of the “10 Ice Cream Dishes Worth Traveling For” according to Conde Nast Traveler. Here Pingul explored a new world of flavor profile combinations, realizing the endless possibilities available in the world of pastries.

Most recently, Pingul served as pastry chef at the Westmoreland Country Club in Wilmette, Illinois, where he was featured by Pastry and Baking Magazine for his Spiced Chocolate Mousse with Orange Caramel.

As executive pastry chef at Cantina de la Granja, Pingul reinterprets classic Mexican desserts through modern techniques and flavor combinations.

When he is not creating intricate delicacies for Cantina de la Granja, Pingul enjoys making enormous batches of conchas and fresh pasta. Embracing his inner foodie, Pingul also loves to style and photograph his creations, which can be found on his Instagram account, @andpin5.


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