Ola Klepp

Chef Andrew Minitelli's culinary philosophy is deeply rooted in delivering consistent, high-quality modern cuisine with an emphasis on precision and ingredient integrity. At K2, he has anchored the establishment as a serious kitchen in its neighborhood, offering Michelin-level cooking at an accessible price point, distinguishing it from higher-spend, more theatrical venues. His approach prioritizes the plate itself, ensuring a steady, reliable standard that earned back-to-back Michelin stars. In his work at ofCorsica!, Minitelli's philosophy manifests as a dedication to clean, direct coastal and Mediterranean flavors, showcasing seasonal seafood. He demonstrates a commitment to thoughtful, ingredient-driven cooking, often exploring regional specificities, such as Corsican wines, to enhance the dining experience. This dual focus highlights a chef capable of adapting his modern techniques to diverse ingredient palettes while maintaining an unwavering commitment to culinary excellence and consistency. Chef Andrew Minitelli's technical mastery is characterized by precision and a direct, ingredient-focused style. At K2, his program is identified as modern cuisine, strongly suggesting a tasting menu format that showcases his refined techniques. While specific signature dishes from his tenure at K2 are not detailed, the consistent Michelin recognition points to a sophisticated and well-executed progression of flavors. At ofCorsica!, his approach is more explicitly detailed through specific dishes. He demonstrates an adeptness with seafood, exemplified by the "Whole Branzino for Two," roasted and finished with rich elements like brown butter, hazelnuts, caper, lemon, and parsley, indicating a classical technique elevated by nuanced flavor accents. His "Saffron Malloreddus" showcases a delicate balance of robust seafood (crab, langostine) with a vibrant Calabrian chile butter and lemon confit sauce, crowned with fresh uni for a briny finish, demonstrating a flair for combining richness with bright, oceanic notes. Other notable dishes such as "Fluke Crudo with artichoke confit and agrumato vinaigrette," "Baccalà Croquettes with walnut romesco and oregano tonnato," and a "Heirloom Tomato Panzanella with peaches, stracciatella, and Ibérico de Bellota" further illustrate his command of Mediterranean ingredients and the artistry in composing dishes that are both clean in flavor and thoughtfully constructed. His mains, including "Bucatini alla Vongole," "Striped Bass with farro and kabocha squash," and "Corsican Poussin with fregola and parmigiano brodo," underscore his ability to craft modern Mediterranean fare that is both comforting and technically precise, highlighting seasonal ingredients.