Andrew Carmellini: Difference between revisions
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{{Infobox person |
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|name = Andrew Carmellini |
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==Biography== |
==Biography== |
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Carmellini, an American of Italian descent, began his cooking career at age 14 in his hometown of [[Seven Hills, Ohio]].{{ |
Carmellini, an American of Italian descent, began his cooking career at age 14 in his hometown of [[Seven Hills, Ohio]].{{citation needed|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> |
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==Career== |
==Career== |
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| NAME = Carmellini, Andrew |
| NAME = Carmellini, Andrew |
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[[Category:American chefs]] |
[[Category:American chefs]] |
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[[Category:American food writers]] |
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Revision as of 22:42, 16 April 2016
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Andrew Carmellini | |
|---|---|
| Born | February 12, 1971 |
| Occupation(s) | chef, restaurateur, American travel authority |
| Years active | 1996–present |
| Website | andrewcarmellini |
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.[citation needed] 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, he worked for three years under Chef Gray Kunz at Lespinasse, then moved back to Europe, living and working in England and France.[1]
Career
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.[2]
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' boys.
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.[3] 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 that he opened with his partners Luke Ostrom and Josh Pickard in April 2011.[4][5]
Opened in April 2013, Lafayette.[6] is a French restaurant in New York City's NoHo neighborhood. The restaurant 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.
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
- ^ http://www.nytimes.com/1999/06/20/style/weddings-vows-gwen-hyman-andrew-carmellini.html?pagewanted=1
- ^ http://www.foodandwine.com/articles/-pressrelease-best-new-chefs-2005
- ^ http://bigthink.com/andrewcarmellini
- ^ http://newyork.timeout.com/restaurants-bars/the-feed-blog/1237847/inside-the-dutch-andrew-carmellinis-latest
- ^ http://nymag.com/guides/fallpreview/2010/restaurants/67638/
- ^ http://newyork.grubstreet.com/2012/10/andrew-carmellini-noho-bistro-lafayette.html
External links
- Restaurants
- Locanda Verde
- The Dutch: NYC and Miami
- Lafayette
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