Owner and Chef: Philthygood
By Andrew Sharpe

Tell us about yourself and your culinary journey. What inspired you to become a chef, and how did your career begin?
My name is Andrew Sharpe, and I’m the owner and chef behind Philthygood in Lancaster.

I’ve spent over 25 years working in Lancaster’s culinary industry, starting from the ground up and learning nearly every position along the way. During that time, I realized I wasn’t just interested in cooking—I became fascinated by excellence. I paid attention to everything: how chefs organized their kitchens, how restaurants flowed, how guests experienced a meal, and how successful operators-built businesses that stood the test of time.

Looking back, though, my culinary journey really started much earlier.

Some of my earliest memories are of standing on a chair beside my mom in the kitchen while everyone else in the house watched television. We’d make cookies, prepare dinner, and spend time together. I didn’t know it then, but those moments taught me that food wasn’t just about eating, it was about caring for people and bringing them together.

As I got older, restaurants became my classroom. Every kitchen, every chef, and every dining room taught me something different. Over time, I realized I didn’t just love cooking. I loved learning. That curiosity eventually led me to Japanese charcoal cooking, which became the foundation of Philthygood.

Today, every dish we serve reflects the people, experiences, and lessons that shaped my career.

Was there a mentor, chef, family member, or role model who influenced your path? How did they shape the way you approach your craft today?
I’ve been fortunate to learn from some incredible people throughout my career, but it all started with my mom.

She let me cook beside her when I was a kid, and those are some of my happiest childhood memories. She taught me that cooking wasn’t just about making food, it was about showing people you cared. She also showed me what hard work looked like. Through every challenge of building Philthygood, she’s been beside me, sacrificing her own time and energy to help make this dream possible. I’ll never be able to thank her enough for everything she’s done.

Professionally, my first line cook position was at Federal Taphouse under Executive Chef Rob Daco, where I also had the opportunity to work alongside Chef Russel Skiles.

Rob taught me professionalism, consistency, and discipline. Russel introduced me to charcoal cooking, ingredient sourcing, understanding different cuts of meat, and why technique matters just as much as recipes.

Ironically, I eventually left the kitchen to work front of house because the money was better. At the time, I simply needed to earn a living, but looking back it became one of the best decisions I ever made. It taught me that great restaurants aren’t built only in the kitchen, they’re built by understanding every part of the guest experience.

Another person who’s had an enormous impact on my life is Sam Lombardo. Sam believed in me long before I believed in myself. His encouragement gave me the confidence to pursue something that once felt impossible.

Together, those experiences taught me to stay humble, stay curious, and never stop learning.

Every restaurant has a story. What is the story behind your restaurant, and what makes it unique?
Philthygood actually started with one simple question my brother asked me years ago.

He said, “If you could make money selling food, what would you sell?”

Most people assume I’d answer pizza because I’ve always loved making pizza.

Instead, without hesitation, I answered,

“Chicken on a stick.”

To me, there’s almost nothing better than chicken thighs cooked over hot charcoal with nothing more than salt.

At the time I didn’t have much money, so I built a primitive grill out of cinder blocks, a Bernzomatic torch, a leaf blower, and Japanese binchotan charcoal. Inspired by Chef Russel Skiles and the book Chicken and Charcoal, I started experimenting with yakitori-style cooking.

The first time we tasted that chicken, we knew we had discovered something special.

Originally, I planned to sell grilled chicken skewers.

Then I took a trip to Los Angeles and spent time exploring Little Tokyo. Visiting several yakitori restaurants completely changed the way I thought about food. I saw Japanese charcoal cooking applied to beef, seafood, vegetables, and so many different ingredients.

On the flight home I kept asking myself,

“How do I bring this experience back to Lancaster?”

That’s when I realized Americans already love tacos.

Why not introduce Japanese charcoal cooking through something people already feel comfortable eating?

From there I immersed myself in both Japanese and Mexican cuisines, studying traditional techniques while trying to respect each culture rather than imitate it.

Philthygood became my interpretation of those two worlds coming together.

It all started with chicken, charcoal, curiosity, and one simple question that changed my life.

What do you hope guests experience or feel when they visit your restaurant?
More than anything, I want people to leave with a memory.

I want them to experience something that feels both familiar and unexpected. A taco or rice bowl may be recognizable, but I hope the flavors, textures, and techniques leave them thinking about the meal long after they’ve finished eating.

The greatest compliment I can receive isn’t hearing that the food was good.

It’s when someone tells me they couldn’t stop thinking about it.

Recently, two different guests told me they had driven an hour specifically to eat at Philthygood.

Another family came back while visiting Lancaster for a dance competition because they remembered eating with us the year before. After just a few bites, their young daughter looked at her parents and said,

“I can’t wait to come back to Philthygood.”

Moments like that remind me that restaurants aren’t just about serving food.

They’re about creating experiences that people carry with them.

If someone leaves already looking forward to their next visit, I feel like I’ve done my job.

What has been one of the most rewarding moments or accomplishments in your culinary career?
People often assume that opening a restaurant is the hardest part.

For me, it wasn’t.

The accomplishment I’m most proud of is building Philthygood into a restaurant people continue to believe in.

The early years tested me in every possible way. There were moments when the future felt uncertain, but I never stopped believing in what we were creating because the guests believed in it. From the very beginning, people embraced our food, returned with friends and family, and shared incredibly positive reviews. That support gave me the motivation to keep pushing forward.

Every challenge made me a better chef, a better operator, and a better business owner.

Looking back now, seeing guests return year after year, hearing that people drive long distances just to eat with us, and knowing we’ve built something sustainable means far more to me than simply opening the doors.

Building a restaurant is something I’m proud of.

Building one that people continue to believe in means even more.

How has the Lancaster community influenced your journey, and what does being part of this community mean to you?
I’ve lived in Lancaster County my entire life, and I honestly can’t imagine calling anywhere else home.

This community has shaped every part of who I am. I’ve spent more than 25 years working in Lancaster restaurants, learning from talented chefs, hardworking coworkers, local farmers, and small business owners who genuinely care about what they do.

One of the things I appreciate most about Lancaster is the work ethic. Whether it’s a farmer harvesting produce before sunrise, a craftsperson perfecting their trade, or a family running a small business, people here take pride in their work. I’ve always admired that, and it’s something I’ve tried to bring into Philthygood every day.

I also love how diverse Lancaster’s food scene has become. We have incredible local agriculture while also celebrating cuisines and traditions from around the world. I think that’s what makes Lancaster so special.

Being part of this community is something I’ll never take for granted. If someone visits Lancaster and Philthygood becomes one of the places they remember long after they’ve gone home, that’s something I’ll always be proud of.

What advice would you give to someone who hopes to pursue a career in the culinary industry?
Stay patient, stay humble, and never stop being curious.

Some of the most valuable lessons I’ve learned didn’t come from recipes. They came from paying attention, asking questions, and trying to understand why great restaurants operate the way they do.

One piece of advice I always give people is to learn every part of a restaurant, not just the kitchen.

Cook.

Bus tables.

Serve guests.

Bartend if you have the opportunity.

Understanding hospitality is just as important as understanding technique.

Ironically, I left the kitchen years ago because the money was better working front of house. At the time, I thought I was leaving cooking behind. Looking back, it made me a better restaurateur because I learned that hospitality doesn’t stop when the food leaves the pass.

Most importantly, remember that restaurants are about people.

Food becomes part of birthdays, anniversaries, first dates, celebrations, and sometimes even the hardest moments in someone’s life.

If you can make someone’s day just a little better every time they walk through your door, you’ll have built something worth being proud of.

What can attendees look forward to tasting or learning from you during Culinary Night at Kegel’s Produce?
I hope attendees leave with a greater appreciation for Japanese charcoal cooking and how much thoughtful technique can elevate even the simplest ingredients.

Charcoal isn’t just a way to cook food—it’s an ingredient in itself. It creates flavors, aromas, and textures that are difficult to achieve any other way, and it’s something I’ve spent years studying and refining.

I’ll also be sharing how I approach combining Japanese and Mexican cuisines in a way that respects both traditions. My goal has never been to create fusion for the sake of being different. Every ingredient and every technique has a purpose.

Most of all, I hope people leave inspired to look at food with a little more curiosity. Sometimes the smallest details can completely change the way a dish tastes.

What does the phrase “Next Generation” mean to you?
To me, “Next Generation” isn’t about age—it’s about mindset.

It’s about staying curious enough to keep learning, no matter how much experience you have.

I have tremendous respect for tradition because the chefs who came before us built the foundation that we all stand on today. At the same time, I believe every generation has a responsibility to continue asking questions, trying new ideas, and finding thoughtful ways to move our craft forward.

Philthygood exists because I was inspired by Japanese techniques, Mexican traditions, and everything I learned working in restaurants throughout Lancaster. None of it would have happened if I wasn’t willing to keep learning.

If I can inspire another young cook to stay curious, work hard, and build something that’s true to who they are, then I feel like I’ve contributed something meaningful.

To me, that’s what the next generation is all about.

This conversation highlights the value of perseverance, meaningful relationships, and a willingness to embrace new opportunities. His journey reflects how mentorship, community engagement, and a servant-minded approach can create lasting impact both professionally and personally. Through his work and involvement throughout Lancaster County, he continues to help businesses thrive while investing in the people and relationships that make the community strong.