Position: Chef, Restaurateur, American Travel Authority.Website: Andrew Carmellini
Born: February 12, 1971
Education: the Culinary Institute of America
Awards:Locanda Verde, a James Beard Award nominee for Best New Restaurant in 2010.
About Andrew Camellini:
Carmellini, an American of Italian descent, began his cooking career at age 14 in his hometown of Seven Hills, Ohio. He went on to attend culinary school at the Culinary Institute of America and began cooking professionally in Italian restaurants such as San Domenico in New York City and Valentino Mercatile’s two-star Michelin restaurant San Domenico in Emilia–Romagna. While in Italy, Carmellini learned the arts of making pasta, prosciutto, wine, cheese and hunting truffles. After returning to the United States for three years to work under Chef Gray Kunz at Lespinasse, Carmellini departed again for Europe, this time to live and work in England and France.
In 1996 Carmellini’s career shifted from Italian to French cooking when he returned to New York City for good to accept a sous chef job at Le Cirque followed by becoming chef de cuisine under Daniel Boulud at Café Boulud where he would remain for six years winning two James Beard Foundation Awards and a three-star review from the New York Times.
Returning to Italian cooking, Carmellini opened A Voce as Executive Chef in 2006 in New York City’s Madison Square Park neighborhood where he would earn a Michelin Star. His first cookbook, Urban Italian: True Stories and Simple recipes from a Life In Food, was published in Fall 2008 by Bloomsbury Press. It was co-written by his wife, Gwen Hyman. The pair published their second cookbook together, American Flavor, with Echo/HarperCollins in 2011.
Currently, Carmellini is the chef and partner at Locanda Verde and The Dutch. Locanda Verde, a James Beard Award nominee for Best New Restaurant in 2010, is located inside Robert De Niro’s The Greenwich Hotel and serves simple Italian food in a relaxed, casual atmosphere. The Dutch is an American restaurant in SoHo on the corner of Prince Street and Sullivan Street that he opened with his partners Luke Ostrom and Josh Pickard in April 2011.
His current venture is a French restaurant in New York City’s neighborhood NoHo, called The Lafayette.The restaurant unusually includes a café with takeout, private dining areas, and an in-house bakery turning out loaves of miche. He spoke to Vogue about it in Fall 2012, with partners Josh Pickard and Luke Ostrom. The Lafayette opened in April 2013.[display-posts tag=”andrew-carmellini” include_excerpt=”true”]
Andrew Carmellini Books
