1965, Andy Unzen opened a small bar on Campbell Ave. in the city
of Campbell, California.
thereafter, a chef with a little barbeque experience offered to
open the vacant kitchen which was located in the back of Andy's
bar. Andy agreed with the intent of never getting involved
in the restaurant operations!
About 6 months later, when the chef decided to move on, Andy found
himself operating a barbeque restaurant... with no experience
whatsoever. Andy went behind the grill, teaching himself how to
cook barbeque using real oakwood and the finer cuts of beef, pork,
immediately began to spread and soon the south bay found itself
traveling to Campbell for the best Barbeque around.
expanding the business to include BBQ catering
as well as the marketing of Andy's famous BBQ sauce,
Andy Jr. has passed the torch of good cooking to Andy's longtime
cook Ken Smith. Ken vows to continue the tradition using everything
he's learned since he started working at Andy's in 1976 at the
age of 16.