by Ebony L. Morman

Andres Prüssing leads the kitchens at both Stoke and CoCo & the Director inside Uptown’s Charlotte Marriott City Center. Photo courtesy

When Executive Chef Andres Prüssing was five years old, he spent weekends in the kitchen with his dad learning about sauces and home cooking. Over the years and under the guise of learning independence, the Chilean native developed cooking skills but eventually found himself at a crossroads having to decide between medical school or culinary school. He realized he liked cooking and thought that if culinary school didn’t pan out, he could always go to medical school. So, without much knowledge of food, he pursued hospitality and hasn’t looked back.

More than 20 years later, it’s those same childhood experiences that he utilizes in his role at Charlotte Marriott City Center in Uptown Charlotte. He oversees operations at Stoke as well as at CoCo & the Director. In his home country, farm-to-table is ingrained in the culture, says Prüssing, who ran a catering company while in culinary school at INACAP in Santiago, Chile. “It’s normal to go to the farmers market to get your food to cook for the day, so it feels normal to support farmers and cook with the best ingredients possible.”

Stoke’s “Coast Catch” (fish of the day from the coasts of VA, NC, SC, GA) includes a variety of produce from local farms. Photo courtesy

This explains Prüssing’s approach to Stoke’s menu, which is farm-to-table with a couple of farmers delivering directly to the restaurant. When Prüssing recently returned to Stoke after a stint at Marriott’s Hotel & Conference Center in the University area, reconnecting with and supporting local farmers was a priority. This allows for flexibility, enabling him to explore various kinds of foods.

“I’m going with what nature and what the seasons give me to create,” he says. “I was taught a chef can cook with whatever you find in the fridge, and that’s true. You learn techniques, and you learn methods of cooking, but it’s just appreciation of your product, how you take care of that product, and how you respect that product.”

Prüssing’s culinary point of view encompasses playing with flavors and finding an ideal balance. Growing up, he ate chiles and a variety of hot sauces, so those are also incorporated.

“If you ask me how to describe my cuisine, I would say I don’t know because all I want is really good food,” he says. “All my learning was French-based, but through the years and through my career,  I’ve been learning so much from Central America, South America, the South, and Southern food and culture. I always like to explore those flavors and make them my own by incorporating my favorite ingredients. I love garlic, ginger, and any kind of spice.”

Consider a popular dish, such as mac and cheese. Prüssing’s approach is to take the classic dish and apply techniques he’s learned to transform it, he says. He considers which cheeses would melt better, what could be used to add texture, and more. At Stoke, the smoked gouda makes the restaurant’s mac and cheese spicy and smoky. The addition of gruyere cheese makes it rich and chile breadcrumbs provide texture.

Stoke’s sticky pork shank. Photo courtesy

Other flavorful and popular menu items include the grilled octopus — potatoes, Spanish chorizo, and chimichurri — and the sticky pork shank, which includes braised pork, Chile-sorghum glaze, peanuts, and toasted sesame seed. One item he’s kept on the menu at Stoke is a one-pound doughnut filled with diplomat cream and topped with heath bars. “The one-pound donut is a staple that will always stay because everybody loves it.”

Prüssing returned to Stoke about five months ago. During his former stint as chef de cuisine, he worked alongside chef Chris Coleman and helped run operations until Coleman left Stoke in 2019. That’s when Prüssing took over both Stoke and the Uptown Marriott hotel’s other food operations before spending time at the University property.

While being in the hospitality industry can be unpredictable, Prüssing finds joy in learning about different cultures through his teams and valuing their insights, histories, and experiences. He also enjoys learning new ways to ensure an ideal kitchen culture.

“I always learn from my team,” he says. “I try to learn from them, and I want them to express what they want or what they’d like to see. I always give the opportunity to everybody to put their touch on the menu. Yes, I’m the chef, but they are the ones finishing dishes and putting their passion and love into it. I want them to feel like that’s part of them, as well.”

Another highlight is the camaraderie among Charlotte chefs, which is often seen in collaborative efforts throughout the city. Some of these include initiatives like FORK Cancer and Farm to Fork, which are events that unite local chefs for a cause. Prüssing, who is a member of the American Culinary Federation and an active member of the Piedmont Culinary Guild, is excited about supporting both events.

“Every chef in Charlotte is friendly. There’s a great community of chefs here,” he says. “They always support each other. There’s so much going on. I have fun and enjoy seeing what other chefs are doing.”

Since moving to Charlotte nearly ten years ago, Prüssing has witnessed the evolution of Charlotte’s culinary scene, which includes the addition of different styles of food. This puts the city in a great spot when compared to other major cities like Chicago, New York, and Los Angeles, he says.

“There are a lot of Latin American influences coming and Peruvian cuisines,” he says. ” It’s going in the right direction. I hope more chefs come here and bring their experiences and their influences to really make it a great culture. I’m excited to see what’s coming to Charlotte.”