Hill Country leader, Camp Lucy proudly names award-winning Chef Andy Knudson as the new Executive Chef of their on-property restaurant, Tillie’s. 


The property’s exciting growth paved a welcome for Texas native, Chef Andy Knudson. Beginning his professional career under the direction of Chef Daniel Boulud, at Restaurant Daniel in New York City, Knudson found his passion for connecting people with warm hospitality and a distinguished menu. Excelling quickly in his craft, he led the opening team for DB Brasserie at The Wynn Las Vegas Hotel and would eventually move on to 2-Michelin-Star-awarded, Restaurant Guy Savoy.


His subsequent years garnered positions in world-renowned kitchens from coast to coast while, Knudson eagerly soaked up the stories of communities in which he cooked, techniques from the professionals from whom he studied.  He eventually became Executive Sous Chef for Bobby Flay’s restaurants at Caesars Palace in Vegas and Atlantis Paradise Island Bahamas.  He also spent several years serving at various Marc Forgione restaurants and was even a member of Forgione’s winning team on the popular cooking show, Iron Chef



In his new role at Tillie’s, Chef will bring a lot more to the table than just delicious food. His methodology centers around international inspiration and an appreciation for the discipline that international cooking embodies. Dining at Tillie’s will continue to be an all-senses experience considering everything from the restaurant aroma to presentation and sounds. 


When asked what he hopes to accomplish in this new role, Knudson replied, “I look forward to sharing stories with our guests over the dinner table and building upon the incredible story that is Tillie’s Restaurant.”

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