Andrea Hoover Named Bev. Director at Cameron Mitchell

Andrea Hoover has been named Beverage Director of Cameron Mitchell Restaurants (CMR), an independent, privately-held restaurant group based in Columbus, Ohio known for developing compelling restaurant concepts including the nationally-acclaimed Ocean Prime brand.

In this role, Hoover will oversee the development of all beverage-related programs, partner relationships,  training and staffing for CMR’s entire portfolio of 36 award-winning restaurants under 16 concepts, as well as The Rusty Bucket brand.

“Andrea is a beverage expert in every sense of the word. She has her finger on the pulse of global beverage trends and she can pinpoint the flavor profile of any drink,” said Brian Hinshaw, CMR’s Senior Vice President Food and Beverage, Executive Corporate Chef. “She also exemplifies our company’s values around great people delivering genuine hospitality.

Her energy, creativity and vision have been tremendous assets to our team, and we are excited to see her further develop her talents to offer an increasingly refined beverage experience for every single guest.”

Hoover is a seasoned hospitality professional who fell in love with the hospitality industry at age five and began working in the industry at age 13. Most recently, she served as CMR’s Beverage Operations Manager since 2015, developing beverage programs for both the company’s existing and new concepts, and training new bar associates. She joined CMR in Feb. 2012 as a server and bar chef at M at Miranova in Columbus, Ohio. Prior to that, she served in a variety of positions at other area Columbus restaurants.

Notably, Hoover helped created the beverage offerings that accompanied the restaurant group’s dinner at the historic James Beard House in December, 2017, hosted by founder Cameron Mitchell. She is a leader in the growing low-proof cocktail trend.

Originally from Bexley, Ohio, Hoover attended Columbus State Community College in Columbus, Ohio. She credits her culinary education to the many talented CMR chefs she has worked with and her family, which is also in the restaurant business.

Says Hoover, “I wanted to be in the hospitality business since I was 5 or 6. I’ve always loved cooking, entertaining, and making people feel good.  CMR has helped me hone my skills to anticipate needs. We work hard to keep our fingers on the pulse of trends, and the unique ways in which the food and beverage teams work together to create new concepts works extremely well for a perfectly paired culinary-beverage experience.”

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