Andy Oliver found his way into the professional kitchen in 2009 via a place in the final of UK MasterChef. He went on to stage in a number of restaurants including; Moro, Bocca di Lupo and Nahm, where he then worked for two and a half years under the tutelage of David Thompson.
Whilst at Nahm, Andy met Mark Dobbie and the pair first collaborated, taking part in Nuno Mendes’ ‘Loft Project’. Following repeat visits to Thailand with Nahm, Andy moved to Bangkok to explore the country first hand and get a taste of specialist Thai food, working in a Thai speaking kitchen at Bo.lan, ranked number 19 in Asia’s top 50 in 2017.
Upon returning to the UK, Oliver worked with Alan Yau on a Thai street food concept, before working again with David Thompson to help open Alan Yau’s Naamyaa as sous chef. He then moved to the Begging Bowl in Peckham and after 18 months, started his own Thai pop up at Bar Story. It was here that Andy met Tom George and the pair began to develop Som Saa through various pop-ups, takeovers and street food events. Shortly after Mark Dobbie joined the team, Som Saa took up residency at Climpsons Arch in Hackney. A successful crowdfunding campaign followed and Som Saa opened its permanent home in Spitalfields in April 2016.