Andrew Carmellini’s cooking is soulful and flavorful, rustic and refined. It’s a personal style that reflects his American roots and Italian heritage, his work in some of the world’s best fine-dining restaurants, and his travels abroad.
Born and raised in Seven Hills, OH, Andrew started working in restaurants at age fourteen and would eventually become part of a generation of chefs who began their cooking careers in the heyday of era-defining institutions such as San Domenico and L’Arpège in Europe followed by Lespinasse and Le Cirque in New York. Then in 1998, Andrew became the opening Chef de Cuisine of Café Boulud. During his tenure, he was awarded twice by the James Beard Foundation and named one of Food & Wine Magazine’s “Best New Chefs,” among many other accolades. Members of his kitchen brigade would also go on to become some of today’s brightest culinary talents, leaving Andrew’s own set of prints on the era that followed.
Outside of culinary circles, Andrew is known as a hit-maker synthesizing pertinent culinary culture with urban social dining scenes. His restaurants are often credited with cracking the code between fine cooking and fun dining. They currently include many restaurants, a live music and performance venue, a retail and wholesale bakery, three cocktail bars, a beer hall, two fast-casual concepts, and six hotel food and beverage programs across four states. No two are alike.
Photo: Nicholas Karlin