Andrew Ken Eitoku

Over the past 15 years, Chef Andrew’s culinary journey has taken him from a driven young prep cook to Sous Chef of the very department where his career began. Guided by the mentorship of Chef William Bennet and Chef Jose Reyes, his craft has been shaped by discipline, dedication, and passion.

Today, Andrew brings a thoughtful, ingredient-driven approach to his cooking at Corral, with a particular emphasis on sustainable and locally sourced ingredients. Andrew’s connection to sustainable cuisine began early in his life. As a lifelong member of the Monterey Bay Aquarium, he developed a deep appreciation for the ocean and the ecosystems that sustain us. Those early experiences continue to shape his culinary philosophy today, inspiring him to honor the ingredients he works with and remain mindful of the environments that nourish us.

Known for creating a warm and welcoming dining experience, Andrew has also introduced the country club community to the Japanese tradition of Omakase. Inspired by his recent travels, he enjoys bringing the flavors, techniques, and spirit of Japan back to his hometown, blending those influences with the ingredients and culinary traditions of his local community and kitchen. 

Andrew believes a kitchen should feel like a place where people can learn, experiment, and enjoy what they do. He encourages his team to challenge each other, try new things, and most importantly, taste everything. His goal is to create a kitchen where his team feels supported, takes pride in what they create, and most importantly have fun.