The National Western Stock Show (NWSS) and the Red Meat Club of Denver are proud to honor longtime leader and former President and CEO Paul Andrews with the distinguished Friend of the National Western award. Across 14 years of dedicated leadership, vision, and service, Andrews has left an enduring mark on the National Western Stock Show, its year-round operations, and its legacy for generations to come.
Paul Andrews
Paul Andrews assumed the role of President and CEO of the NWSS on November 1, 2010, taking the helm of one of the nation’s most historic and influential agricultural institutions. In this role, he managed all day-to-day operations, programming, and administration for the National Western Stock Show, as well as the nearly 200 events held annually at the National Western Complex, including the nation’s premier livestock show.
Andrews’ steady leadership has helped steer the organization into its next chapter. He played a central role in the design, planning, and development of the National Western Center, serving on the National Western Center Authority Board since its inception. His efforts were instrumental in bringing the Legacy building to life, now the permanent home of the Western Stock Show Association.
Before joining NWSS, Andrews served as Executive Vice President of Kroenke Sports Enterprises, overseeing business operations for multiple KSE properties. He began his career with the Denver Nuggets in 1990, after earning a degree in marketing from the University of Wyoming.
A Colorado native and Alameda High School graduate, Andrews spent his summers on his grandfather’s ranch in Golden, where the family raised Polled Hereford cattle. These experiences shaped his lifelong dedication to Western heritage and the agricultural community.
The Red Meat Club dinner is January 15, 2026, at The National Western Club at The Legacy building. The evening begins with a social hour at 5:30 p.m., followed by a prime rib dinner and program. For tickets and more information, please call 303-299-5590. Space is limited, and reservations are available on a first-come, first-served basis.
