February 20-24, 2019 Miami Beach
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Carmellini Andrew e1535567248559 400x400 - Carmellini, Andrew

Andrew Carmellini

After graduating from the Culinary Institute of America, Andrew Carmellini worked in some of Europe’s finest restaurants. He then made his way to New York and worked at Lespinasse, Le Cirque and Café Boulud, where he collected two James Beard Awards and a Food & Wine magazine Best New Chef award. In 2009, he opened Locanda Verde in The Greenwich Hotel, which earned two stars by The New York Times and a nomination from the James Beard Foundation for Best New Restaurant. In 2011, Andrew opened The Dutch, a roots-inspired American restaurant and oyster bar... READ MORE

After graduating from the Culinary Institute of America, Andrew Carmellini worked in some of Europe’s finest restaurants. He then made his way to New York and worked at Lespinasse, Le Cirque and Café Boulud, where he collected two James Beard Awards and a Food & Wine magazine Best New Chef award. In 2009, he opened Locanda Verde in The Greenwich Hotel, which earned two stars by The New York Times and a nomination from the James Beard Foundation for Best New Restaurant. In 2011, Andrew opened The Dutch, a roots-inspired American restaurant and oyster bar in SoHo, and later that year an encore of The Dutch opened inside Miami’s W South Beach Hotel. 2012 brought the rededication of The Public Theater and Andrew’s hand in the expansion of the food and drink programming at Joe’s Pub and The Library. In 2013, Andrew adorned another New York corner with Lafayette, a French grand café and bakery dedicated to market-driven bistro cooking. In 2014, he opened Bar Primi, a casual pasta shop on the Bowery followed by his most recent opening, Little Park, a seasonal restaurant that is the culmination of his career-long culinary partnerships. Also in 2014, Andrew opened Evening Bar, a modern interpretation of a classic hotel bar in TriBeCa’s Smyth, A Thompson Hotel. In 2016, Andrew opened three food and beverage venues – Westlight, Leuca and Mister Dips – all within The William Vale, a luxury boutique hotel in Williamsburg. 2017 brought the opening of Sagamore Pendry Baltimore where he oversees all food and beverage property-wide including Rec Pier Chop House, a prime Italian chop house devoted to time-honored cooking, and The Cannon Room, an intimate American whiskey bar. Rye Street Tavern, Andrew’s latest American restaurant, opened in September 2017, adjacent to the Sagamore Spirit Distillery in Baltimore’s Port Covington neighborhood. In late 2018, he will partner with The Shinola Hotel in Detroit to open multiple food and beverage venues, with projects to follow in 2019 with New York City’s South Street Seaport District and Nashville, Tennessee in 2020. Andrew is also the author of two cookbooks: Urban Italian and American Flavor.

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