As the group expanded he became heavily involved with health and safety and training and assisted in writing a chef's training manual with the Executive Chef in 1998.

Andy became Group Senior Sous Chef for Caprice Holdings in 2000, moving on to Executive Chef for the Signature group of restaurants in February 2001.

2004 saw Andy taking yet another role in the group drawing on his knowledge outside of the kitchen, to become Operations Manager for the group as a whole. Three years later he joined the Board as Back of House Operations Director for both Caprice Holdings and the Birley group.