Andria Millie, born and raised in Seattle, inspired by her family’s vegetable garden and the city’s diverse culinary offerings. She began her career on the opening staff of acclaimed French bistro, Le Pichet. She soon relocated to Los Angeles, where her skills were elevated at Sona Restaurant by Chef David Meyers.
An professional opportunity to pursue interests in travel and photography brought her to Cabo San Lucas, Mexico. After an intensive introduction in nature film, she traveled along the west coast of Mexico, where she gained much of her appreciation for Mexican culture and cuisine.
Returning to Seattle, she immersed herself in the rich music, art and food communities of her hometown. She worked many years for acclaimed restaurateur, Tom Douglas at Dahlia Lounge, while maintaining her community involvement in video production. She went on to managing Volunteer Park Café for accomplished Chef Erika Burke while completing a degree in Humanities at the University of Washington.
She relocated to Austin for love in 2012 and found a town in the midst of a food industry boom. On the opening staff of some of the city’s finest restaurants including Josephine House, Qui, Olamaie and Dai Due. Inspired by a long-time hobby making salsa and the bounty of Austin’s urban farms, she established Cultivo Salsa Company. Cultivo was greeted with a positive response, receiving honor in the Austin Chronicle’s Hot Sauce Festival 2013 and a feature in the Austin Chronicle Hot Sauce Issue 2015.
Cultivo is proud to announce seasonal catering menus to the Austin community, showcasing reflections of both passion for Latin American food and education in European and Americana classics.