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{{Short description|American chef, writer and restaurateur}}
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{{BLP sources|date=December 2011}}
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{{Use mdy dates|date=March 2013}}
{{Use mdy dates|date=March 2013}}
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{{refimprove|date=December 2011}}
{{Infobox person
{{Infobox person
|name = Andrew Carmellini
|name = Andrew Carmellini
|image =
|image =
|image_size =
|image_size =
|birth_date = {{Birth date and age|1971|2|12|mf=}}
|birth_date = <!-- {{Birth date and age||||mf=}} -->
|occupation = chef, restaurateur, American travel authority
|occupation = chef and restaurateur
|years_active = 1996–present
|years_active = 1996–present
|website = {{URL|andrewcarmellini.com}}
|website = {{URL|andrewcarmellini.com}}
}}
}}


'''Andrew Carmellini''' is an American chef and restaurateur. Carmellini is responsible for the food and drink at the 15 restaurants, bars and food stands he owns with his partners at NoHo Hospitality. He has received a place on ''Food & Wine''’s Best New Chefs list, [[James Beard]] Rising Star Chef and Best Chef New York awards, and a [[Michelin]] star. He is the author of two cookbooks.
'''Andrew Carmellini''' (born February 12, 1971) is a chef, restaurateur, and American travel authority currently living and working in New York City.

==Biography==
Carmellini, an American of Italian descent, began his cooking career at age 14 in his hometown of [[Seven Hills, Ohio]].{{cn|date=December 2014}} 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 [[truffle]]s. After returning to the United States, he worked for three years under Chef Gray Kunz at Lespinasse, then moved back to Europe, living and working in England and France.<ref>http://www.nytimes.com/1999/06/20/style/weddings-vows-gwen-hyman-andrew-carmellini.html?pagewanted=1</ref>


==Career==
==Career==
Carmellini began his cooking career at age 14 in his hometown of [[Seven Hills, Ohio]]. After a stint at San Domenico in New York City, Carmellini honed worked at restaurants in Europe, including Valentino Marcatili's two-star Michelin restaurant San Domenico in [[Emilia–Romagna]], Gualtiero Marchesi di San Pietro all'Orto in Milan and Arpège in Paris. In New York, Carmellini spent four years on [[Gray Kunz]]'s ''New York Times'' four-star team at [[Lespinasse (restaurant)|Lespinasse]] and served as sous chef at [[Le Cirque]].<ref>{{Cite news|url=https://www.nytimes.com/1999/06/20/style/weddings-vows-gwen-hyman-andrew-carmellini.html|title=WEDDINGS: VOWS; Gwen Hyman, Andrew Carmellini (Published 1999)|first=Lois Smith|last=Brady|newspaper=The New York Times|date=June 20, 1999}}</ref>
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''.<ref>http://www.foodandwine.com/articles/-pressrelease-best-new-chefs-2005</ref>


Carmellini worked as chef de cuisine at [[Café Boulud]], where he earned three stars from ''The New York Times'', won The [[James Beard Foundation]]'s Best New Chef and Best Chef: New York awards and was named to ''Food & Wine''’s Best New Chefs roster. As chef at A Voce, he earned a three-star ''New York Times'' review and a [[Michelin]] star.<ref>{{Cite web|url=https://www.foodandwine.com/news/pressrelease-best-new-chefs-2005|title=FOOD & WINE MAGAZINE NAMES AMERICA'S BEST NEW CHEFS 2005|website=Food & Wine}}</ref>
During this time American travel became a focus for Carmellini, taking frequent road trips in search of the best regional road snacks from barbecue to [[root beer]] to [[po' boy]]s.
<ref>{{cite web |url=http://bigthink.com/andrewcarmellini |title=Andrew Carmellini — Chef, A Voce — Big Think |website=bigthink.com |url-status=dead |archive-url=https://web.archive.org/web/20090217154647/http://bigthink.com/andrewcarmellini |archive-date=2009-02-17}} </ref>


In 2009, Carmellini opened Locanda Verde, a Tribeca Italian taverna, in [[Robert de Niro]]’s Greenwich Hotel with partners Luke Ostrom and Josh Pickard.
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]].<ref>http://bigthink.com/andrewcarmellini</ref> 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.


With his wife, Gwen Hyman, Carmellini is the author of two books of recipes and stories: ''Urban Italian'', and ''American Flavor''.
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 that he opened with his partners Luke Ostrom and Josh Pickard in April 2011.<ref>http://newyork.timeout.com/restaurants-bars/the-feed-blog/1237847/inside-the-dutch-andrew-carmellinis-latest</ref><ref>http://nymag.com/guides/fallpreview/2010/restaurants/67638/</ref>

His most recent venture is a French restaurant in [[New York City]]'s neighborhood [[NoHo]], called Lafayette.<ref>http://newyork.grubstreet.com/2012/10/andrew-carmellini-noho-bistro-lafayette.html</ref> The restaurant unusually includes a café with takeout, private dining areas, and an in-house bakery turning out loaves of [[pain de campagne|miche]]. He spoke to ''[[Vogue (magazine)|Vogue]]'' about it in Fall 2012, with partners Josh Pickard and Luke Ostrom. Lafayette opened in April 2013.<ref>http://ny.eater.com/tags/andrew-carmellini</ref>

Bar Primi is a casual pasta shop on the Bowery devoted to ‘primi piatti,’ the pasta course, highlighting an essential in Carmellini's range, fresh pasta traditionally prepared and cooked to order. Bar Primi was awarded two stars by The New York Times and added to the Michelin Guide’s list of Bib Gourmands in 2014.

Carmellini’s latest project is the opening of Little Park, an 85-seat seasonal restaurant that is the culmination of his career-long partnerships with local farmers, anglers, vintners, ranchers and foragers. In the back of the adjoining lobby of Smyth Tribeca, Carmellini hid Evening Bar, his own modern interpretation of a classic hotel bar.


==References==
==References==
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==External links==
==External links==
* {{Official website|http://andrewcarmellini.com/}}
* {{Official website|http://andrewcarmellini.com}}
;Restaurants
* [http://locandaverdenyc.com/ Locanda Verde]
* The Dutch: [http://www.thedutchnyc.com/ NYC] and [http://thedutchmiami.com/ Miami]
* [http://lafayetteny.com/ Lafayette]


{{Authority control}}
{{Authority control}}

{{Persondata <!-- Metadata: see [[Wikipedia:Persondata]]. -->
| NAME = Carmellini, Andrew
| ALTERNATIVE NAMES =
| SHORT DESCRIPTION = American chef, writer and restauranteur
| DATE OF BIRTH = February 12, 1971
| PLACE OF BIRTH =
| DATE OF DEATH =
| PLACE OF DEATH =
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}}
{{DEFAULTSORT:Carmellini, Andrew}}
{{DEFAULTSORT:Carmellini, Andrew}}
[[Category:Living people]]
[[Category:Living people]]
[[Category:Year of birth missing (living people)]]
[[Category:American people of Italian descent]]
[[Category:American people of Italian descent]]
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[[Category:1971 births]]
[[Category:American chefs]]
[[Category:American chefs]]
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[[Category:American male chefs]]
[[Category:American food writers]]
[[Category:American food writers]]
[[Category:People from New York]]
[[Category:Writers from New York (state)]]
[[Category:Culinary Institute of America alumni]]
[[Category:People from Seven Hills, Ohio]]
[[Category:James Beard Foundation Award winners]]

Latest revision as of 18:14, 7 June 2024

Andrew Carmellini
Occupation(s)chef and restaurateur
Years active1996–present
Websiteandrewcarmellini.com

Andrew Carmellini is an American chef and restaurateur. Carmellini is responsible for the food and drink at the 15 restaurants, bars and food stands he owns with his partners at NoHo Hospitality. He has received a place on Food & Wine’s Best New Chefs list, James Beard Rising Star Chef and Best Chef New York awards, and a Michelin star. He is the author of two cookbooks.

Career

[edit]

Carmellini began his cooking career at age 14 in his hometown of Seven Hills, Ohio. After a stint at San Domenico in New York City, Carmellini honed worked at restaurants in Europe, including Valentino Marcatili's two-star Michelin restaurant San Domenico in Emilia–Romagna, Gualtiero Marchesi di San Pietro all'Orto in Milan and Arpège in Paris. In New York, Carmellini spent four years on Gray Kunz's New York Times four-star team at Lespinasse and served as sous chef at Le Cirque.[1]

Carmellini worked as chef de cuisine at Café Boulud, where he earned three stars from The New York Times, won The James Beard Foundation's Best New Chef and Best Chef: New York awards and was named to Food & Wine’s Best New Chefs roster. As chef at A Voce, he earned a three-star New York Times review and a Michelin star.[2] [3]

In 2009, Carmellini opened Locanda Verde, a Tribeca Italian taverna, in Robert de Niro’s Greenwich Hotel with partners Luke Ostrom and Josh Pickard.

With his wife, Gwen Hyman, Carmellini is the author of two books of recipes and stories: Urban Italian, and American Flavor.

References

[edit]
  1. ^ Brady, Lois Smith (June 20, 1999). "WEDDINGS: VOWS; Gwen Hyman, Andrew Carmellini (Published 1999)". The New York Times.
  2. ^ "FOOD & WINE MAGAZINE NAMES AMERICA'S BEST NEW CHEFS 2005". Food & Wine.
  3. ^ "Andrew Carmellini — Chef, A Voce — Big Think". bigthink.com. Archived from the original on February 17, 2009.
[edit]
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