Some people find their calling early in life and stick with it forever. Others, like Andrew Gantner Krienke, discover their path by embracing change. Andrew started as a teacher and coach in Lodi, California. Today, he’s running a popular restaurant as General Manager at CE Restaurant & Bar (Bella Bru Cafe) in Carmichael, California. His journey is proof that careers can shift—but values remain constant.
“I always believed I would teach forever,” Andrew admits. “But I realized leadership isn’t limited to classrooms. It can happen anywhere you invest in people.”
Growing Up with Service
Andrew was born in Fresno, California, but grew up in Lodi. His family had deep community roots. His father, Calvin Krienke Jr., was a beloved local teacher and coach. His mother, Cynthia, worked as a nurse. They taught him the importance of service, humility, and respect.
“My parents never chased attention,” he recalls. “They just showed up for people quietly and consistently. That stuck with me.”
Andrew’s family also has a history of military service. His great-uncle, Samuel Gantner, was a decorated hero who died at Pearl Harbor. Carrying the Gantner name today reminds Andrew of his duty to honor their legacy.
Early Lessons in Teaching and Coaching
Andrew attended Mokelumne River School, graduating 8th grade in 1988, and Lodi High School, where he graduated in 1992. He enjoyed basketball, football, track, and theater. He later attended San Joaquin Delta College, then earned his History degree from CSU Sacramento and a teaching credential from National University.
He started his career teaching in Covina Valley Unified and then at Lodi Unified School District. Coaching youth sports was especially meaningful for him.
“I remember one basketball player who was shy his first season,” Andrew says. “By the next year, he was leading team huddles and helping younger players. Those moments showed me leadership is about growth, not just winning.”
Shifting to Hospitality
While teaching, Andrew worked part-time in hospitality. He served at Hyatt Regency Sacramento and Disneyland Resort. Hospitality began as a side job but soon revealed a new calling.
“Restaurants are like classrooms—fast-paced, high-energy, and all about connecting with people,” Andrew explains.
He later joined Brinker International (Chili’s Grill & Bar), where he moved up to assistant manager. It was here he learned how hospitality could blend leadership and business.
“I learned the numbers matter,” Andrew recalls. “Managing labor costs and inventory helps you take care of your team better. Good leadership combines people and business equally.”
Leading at CE Restaurant & Bar
In 2022, Andrew became the General Manager at CE Restaurant & Bar in Carmichael. Every day is hands-on. Andrew greets staff members individually, checks kitchen preparations, and often jumps in during busy shifts.
“I never want to lead from an office,” he says. “When the dishwasher gets behind, I step in. When guests flood in, I’m greeting them at the door. Leadership means rolling up your sleeves.”
He also prioritizes clear communication. Andrew uses Google Keep to track shift notes, schedules, and menu specials, making it accessible on his phone during shifts.
“Small tools matter,” he says. “Good communication keeps everyone aligned and confident.”
Building a Positive Culture
Andrew emphasizes trust and positivity in the workplace. He regularly meets with employees to discuss their goals, challenges, and suggestions.
“Sometimes the best solutions come from line cooks or servers,” he says. “Giving people a voice builds trust and improves the whole team.”
His experience coaching sports taught him how vital team culture is, even during tough days.
“If you stay calm and positive, your team does too,” Andrew explains. “In restaurants, things get chaotic quickly. Staying steady under pressure makes a huge difference.”
Life Beyond Work
Andrew loves recharging in nature. Visiting beaches, lakes, and rivers with his family helps him reset. He also volunteers at his local church in Galt, California.
“Volunteering grounds me,” he says. “It reminds me why community matters.”
He enjoys attending sporting events with his son, using these moments as opportunities to bond and reflect.
“Recently, I took my son to a college basketball game. That was some of the best money I’ve ever spent,” Andrew says. “Moments like that remind me why I work hard.”
Advice from Experience
For those considering a career in education or hospitality, Andrew has clear advice:
“Listen first. Understand the people around you. Whether students, customers, or staff, people remember how you made them feel. Respect and empathy go further than anything else.”
Andrew’s career might have changed, but his core values never did. Whether teaching a history class, coaching basketball, or leading restaurant staff, he has built a life of steady, humble leadership.
“Leadership doesn’t require perfection,” Andrew concludes. “It just requires showing up—every day, for every person.”
Interview with Andrew Gantner Krienke
You started in education and ended up in hospitality. What drove that shift?
I didn’t plan it. I started working in restaurants while teaching, just to help with income. But over time, I realized the work wasn’t that different. Whether you’re in a classroom or a dining room, it’s all about building trust and guiding people. Hospitality gave me a new way to lead.
How has your background in coaching shaped your leadership style today?
Coaching taught me patience and how to motivate different kinds of people. You learn to read the room, adjust your approach, and celebrate small wins. I do the same in the restaurant—I check in, encourage, and keep the team focused.
What’s a typical day like for you as General Manager?
I start by greeting every team member. That simple check-in sets the tone. I monitor prep, jump in where needed, and keep communication flowing. I try to stay present—on the floor, with the team. Leadership can’t be passive.
What’s one moment that stuck with you in your career?
A player I coached barely spoke his first season. By year two, he was leading drills and mentoring others. That moment reminded me leadership isn’t about being loud—it’s about building confidence in others.
How do you handle the chaos of the restaurant world?
I stay calm. If I panic, the team panics. I breathe, prioritize, and problem-solve on the spot. Chaos is part of the job—you just learn to carry it well.
Any advice for someone entering hospitality or leadership?
Start by listening. Don’t assume you know everything. Respect people, show up consistently, and lead by example. That’s what earns trust.
