Andrew Carmellini

Chef Andrew Carmellini's culinary philosophy is a deeply personal and evolving narrative, rooted in a rich family legacy that spans continents and generations. His core ethos centers on creating dining experiences that are both refined and approachable, where seriousness of craft never overshadows the joy of hospitality. He believes in doing "simple things really well," emphasizing quality ingredients and meticulous execution to elevate humble components into extraordinary dishes. His overarching vision for Café Carmellini, his first restaurant to bear his family name, is a return to his fine dining roots, creating an homage to his Italian (Friuli, Tuscany) and French (Bezier) heritage. This personal connection dictates the menu's Italian-French inspirations, with dishes directly tracing back to family stories—from his grandfather's coffee importing business in Livorno to his grandmother's foie gras farm in France and her daily grapefruit ritual in Miami. Carmellini aims to evoke a sense of history and place, translating global adventures and cherished memories into each plate. He values creating "wine-friendly" food, conceptualizing dishes alongside an extensive wine program. Carmellini emphasizes that despite the grand setting and elevated techniques, the ultimate goal is to "take care of people" and foster a comfortable, albeit fancy, atmosphere. He seeks to provide a "varied life" through food, appreciating both grand, aspirational fine dining and casual, neighborhood eateries, believing there is room for every experience in New York's culinary landscape. This philosophy reflects a balance between technical mastery and an unpretentious, guest-focused approach. Chef Andrew Carmellini's technical style is characterized by authoritative precision and a deep respect for classic culinary fundamentals, honed through training at the Culinary Institute of America and esteemed kitchens like L'Arpege, Le Cirque, and Café Boulud. He insists on the flawless execution of basics, such as proper oyster shucking, trussing a chicken, and crafting a vinaigrette, believing these are foundational to exceptional cooking. His approach is "highly considered, technique-driven," with an obsessive attention to detail to ensure every dish is "glorious and opulent." While the visual design of his spaces can be maximalist, his cooking often prioritizes intrinsic quality and flavor over theatrical plating, though the "taste will be just as grand." His approach to flavor is a masterful fusion of Italian and French influences, deeply informed by his heritage and global travels. Dishes are designed to be evocative, blending traditional techniques with personal memories. For instance, the Oysters à la Pomme combine delicate Maine oysters with green apple sorbet and horseradish, inspired by the French seaside. The Shrimp Colonnata draws from a Tuscan village, featuring wild shrimp with lardo di Colonnata and bergamot. His Risotto alla Trevigiana, a nod to his time at Gualtiero Marchesi, is finished tableside with taleggio fonduta. Carmellini thoughtfully designs dishes to be "very wine friendly," such as the Rabbit Cacciatore, which evokes the subtle olive notes of Côte-Rôtie wines. He embraces a spectrum of flavors, from the "super spicy flavorful" Moroccan lamb with preserved lemon and tagine spices to the "really natural and pleasant" steamed black sea bass with artichoke barigoule. His legendary signature dishes, many of which have achieved iconic status in New York City, include: * Whipped Ricotta (A Voce, Locanda Verde) * Fried Chicken (The Dutch) * Suprême Croissants (Lafayette Grand Café & Bakery) * Frosé (Bar Primi) * Mozzarella Sticks with Caviar (Carne Mare) * From Café Carmellini's menu: Oysters à la Pomme, Cannelloni of Lobster & Caviar, Squab en Croûte, Grapefruit Sorbetto A.B.C., Chicken Gran Sasso, Risotto alla Trevigiana, Shrimp Colonnata, Rabbit Cacciatore, Lobster Cannelloni au Caviar, Sole Normande, and Chocolate-pear Délice.

Career

• Chef at San Domenico, New York, NY
• Chef at San Domenico (Valentino Marcatili's), Emilia-Romagna, Italy
• Chef at Gualtiero Marchesi di San Pietro all'Orto, Milan, Italy
• Chef at Arpège, Paris, France
• Chef at Lespinasse, New York, NY
• Sous Chef at Le Cirque, New York, NY
• Opening Chef de Cuisine at Café Boulud, New York, NY
• Chef at A Voce, New York, NY
• Chef/Owner at Locanda Verde, New York, NY
• Chef/Owner at The Dutch, New York, NY
• Chef/Owner at Lafayette, New York, NY
• Chef/Owner at Bar Primi, New York, NY
• Chef/Owner at Leuca, Brooklyn, NY
• Chef/Owner at Carne Mare, New York, NY
• Chef/Owner at Café Carmellini, New York, NY

Mentored by Gray Kunz, Valentino Marcatili, Gualtiero Marchesi.