Andrew Osborne’s remarkable journey from a teen busboy to the leader of 4 Rivers Smokehouse in Coral Springs
Coral Springs, Florida – The scent of tender brisket and perfectly smoked ribs fills the air outside 4 Rivers Smokehouse, a cozy spot nestled on the south side of The Walk. It’s a typical day for Andrew Osborne, 29, as he gears up for another busy lunch rush. With a quick glance at the kitchen, he checks on his team, ensuring everything is running smoothly. As the leader of the Coral Springs location, Osborne is no stranger to the challenges of running a restaurant, but every day remains an exciting opportunity to serve more than just food—it’s about sharing a piece of his journey.
Andrew’s path to the helm of 4 Rivers Smokehouse wasn’t what one might expect from a restaurant leader. Unlike many chefs or restaurant managers, Osborne didn’t attend culinary school or work through the traditional training routes. His entry into the culinary world was shaped by necessity and a desire to help his family. Growing up in Tampa, Osborne watched his father navigate the struggles of living with a disability, which sparked a sense of responsibility in him from an early age.
“At 14, I had my first job at a hibachi restaurant,” Osborne recalls, reflecting on the beginning of his career. “I started out as a busboy, clearing tables and making soup, but quickly realized the kitchen was where I truly wanted to be. It was a place for creativity, teamwork, and resilience. That’s when I fell in love with food.”
From those humble beginnings, Osborne’s journey in the kitchen was only just beginning. His career quickly expanded, moving from one kitchen to the next as he honed his skills and explored different facets of the culinary world. After his time at the hibachi restaurant, he worked as a line cook at a seafood restaurant, where he learned to perfect his skills in seafood preparation. His career continued to evolve, taking him to a fine dining restaurant, where he refined his techniques and expanded his knowledge.
Osborne’s experience also included running a food truck outside a bar in Ybor City, where he not only cooked but learned the ins and outs of the restaurant business on a much smaller, more intimate scale. It wasn’t just the cooking techniques he was learning—it was about resilience, adaptability, and the daily grind of a kitchen environment.
“I worked with a lot of talented chefs who taught me everything,” Osborne says with gratitude. “Each place I worked at was an opportunity to learn from others, to absorb their knowledge, and to grow.”
In 2021, after years of hands-on experience, Osborne joined 4 Rivers Smokehouse in South Tampa as a kitchen manager. He was ready for the next challenge in his culinary career. A year later, an opportunity arose to lead the 4 Rivers Smokehouse location in Coral Springs, and Osborne embraced it with both hands.
Today, as the manager of the Coral Springs restaurant, Osborne brings not only his extensive cooking experience but also a passion for connecting with the local community. Under his leadership, the restaurant has flourished, and Osborne has made it a point to build strong relationships with local residents, schools, and organizations.
“I love this company and how it gives back to the community,” Osborne says, explaining what makes 4 Rivers Smokehouse stand out to him. “They support teachers, first responders, veterans, and nonprofits. We regularly donate meals, and we host spirit days where a percentage of sales goes back to local schools, teams, and charities.”
Osborne’s sense of community extends beyond the restaurant. He lives in Coral Springs with his wife, three cats, and a dog, and enjoys the peaceful, close-knit feel of the city. He finds joy in the small things, like cooking breakfast for his wife every morning. “When you cook for someone, you do it because you love making them happy with your food,” he says, his voice softening with affection as he describes his morning routine.
Although he’s dedicated to his work at 4 Rivers, Osborne still makes time for hobbies that bring him happiness outside the kitchen. His interests range from collecting comic books and records to tending to his ever-growing garden, which has nearly 200 plants. Yet, despite these varied interests, his heart always returns to the kitchen, where his true passion lies.
“This job at 4 Rivers has been the most exciting and rewarding that I’ve ever had,” Osborne says with a smile. “Our biggest focus is our food—it needs to be perfect. Every day, I’m dedicated to making sure that every plate that leaves the kitchen reflects that commitment to quality.”
Andrew Osborne’s rise from a 14-year-old busboy to the leader of one of Coral Springs’ most popular barbecue spots is a testament to hard work, resilience, and a deep love for food. He didn’t take the typical route into the restaurant world, but his journey has been uniquely his own—and one that has helped shape the vibrant and thriving community around 4 Rivers Smokehouse.
In the end, for Andrew, it’s not just about serving good food—it’s about creating an experience and making connections that last long after the meal is over.
