In 1965, Andy Unzen opened a small bar on Campbell Ave. in the city of Campbell, California.

Shortly 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, and chicken.

Word immediately began to spread and soon the south bay found itself traveling to Campbell for the best Barbeque around.

After 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.