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Andrea Noonan serves as the Director of Operations and Executive Chef. She oversees the kitchen staff and constructs the stadium menu and while preparing food for all events and Loons games at Dow Diamond.

Andrea has served in a variety of roles since 2010. She was the Director of Food and Beverage for the Loons during which time she provided support to the team's concessions staff and picnic area - which feeds over 600 people - while providing expert support and guidance for the kitchen staff of the State Street Restaurant. In 2011, she was also a concession supervisor for the Dow Event Center.

Andrea is a graduate of Johnson and Wales University where she earned a degree in Food Science. During her collegiate years, Andrea was awarded a full year of tuition and schooling through Skills USA. After graduating, she worked on the catering staff at Shari's of Willard Hilton in Auburn. Andrea's love for culinary has taken her from using Big Bird eggbeaters as a child to participating in an Iron Chef Competition as an adult.

Andrea was born in Essexville, Michigan and attended Bay City All Saints High School. She is now engaged and residing in Midland. Her hobbies include karaoke, bowling, gardening vegetables, and of course, cooking. Andrea's favorite dish to make is lasagna.

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