Andrew Carmellini
Encyclopedia
Andrew Carmellini is a chef, restaurateur and American travel authority currently living and working in New York City.
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 truffle
s. 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.
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.
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 will publish 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 DeNiro’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.
Carmellini, an American of Italian descent, began his cooking career at age 14 in his hometown of Seven Hills, Ohio
Seven Hills, Ohio
Seven Hills is a city in Cuyahoga County, Ohio, United States. The population was 11,804 at the 2010 census.-Geography:Seven Hills is located at .According to the United States Census Bureau, the city has a total area of , all land....
. 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
Truffle
A truffle is the fruiting body of an underground mushroom; spore dispersal is accomplished through fungivores, animals that eat fungi. Almost all truffles are ectomycorrhizal and are therefore usually found in close association with trees....
s. 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
Daniel Boulud
Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Montreal, Beijing, and Singapore...
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.
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
Root beer
Root beer is a carbonated, sweetened beverage, originally made using the root of a sassafras plant as the primary flavor. Root beer, popularized in North America, comes in two forms: alcoholic and soft drink. The historical root beer was analogous to small beer in that the process provided a drink...
to po' boy
Po' boy
A po' boy is a traditional submarine sandwich from Louisiana. It almost always consists of meat, usually roast, or seafood, usually fried, served on baguette-like New Orleans French bread, known for its crisp crust yet fluffy center.-Preparation:A key ingredient that differentiates po' boys from...
s.
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 will publish 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 DeNiro’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.
External links
- http://andrewcarmellini.com
- http://locandaverdenyc.com
- http://www.amazon.com/Urban-Italian-Simple-Recipes-Stories/dp/159691470X