Chef Andy Ashby is the Director & Head Chef of C’est Bon Restaurant & Le Bon Bar and Birria Boy Taqueria in Woolloongabba. He began his culinary journey at the young age of fifteen in New Zealand, apprenticing in bakeries and pubs before qualifying as a chef.

Driven to move to Australia, Andy continued honing his craft in Melbourne before cooking across Australia and abroad. These experiences shaped his approach to food, technique and hospitality.

In 2020, Andy reopened C’est Bon with his business partners, and in October 2025, they opened Birria Boy Taqueria just two doors down.

Today, as Head Chef and Director, Andy continues to evolve his culinary style across both C’est Bon and Birria Boy, embracing different cuisines while staying true to his passion for flavour, technique and bringing people together over good food.