Andrew Carmellini
Carne Mare
Andrew Carmellini’s cooking is soulful and flavorful, rustic and refined. It’s a style that reflects
his American roots, his work in some of the best kitchens, and his travels across the globe. He
started working in restaurants at age fourteen and before... READ MORE
his American roots, his work in some of the best kitchens, and his travels across the globe. He
started working in restaurants at age fourteen and before... READ MORE
Andrew Carmellini’s cooking is soulful and flavorful, rustic and refined. It’s a style that reflects
his American roots, his work in some of the best kitchens, and his travels across the globe. He
started working in restaurants at age fourteen and before making his way to New York,
Carmellini worked in some of Europe’s finest restaurants, including Michelin two-star San
Domenico in Emilio-Romagna. In New York, he worked at Lespinasse and Le Cirque, followed
by Café Boulud in 1998 as the opening Chef de Cuisine. 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.
In 2009, he opened Locanda Verde in The Greenwich Hotel, which earned two stars by The
New York Times and a James Beard Foundation nomination for Best New Restaurant. In 2011,
Carmellini opened The Dutch, a roots-inspired American restaurant in SoHo, which was named
as The New York Times’ Best New Restaurant of the Year.
his American roots, his work in some of the best kitchens, and his travels across the globe. He
started working in restaurants at age fourteen and before making his way to New York,
Carmellini worked in some of Europe’s finest restaurants, including Michelin two-star San
Domenico in Emilio-Romagna. In New York, he worked at Lespinasse and Le Cirque, followed
by Café Boulud in 1998 as the opening Chef de Cuisine. 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.
In 2009, he opened Locanda Verde in The Greenwich Hotel, which earned two stars by The
New York Times and a James Beard Foundation nomination for Best New Restaurant. In 2011,
Carmellini opened The Dutch, a roots-inspired American restaurant in SoHo, which was named
as The New York Times’ Best New Restaurant of the Year.
The following decade brought the opening of Lafayette, a French grand café and bakery, and Bar
Primi, a casual pasta shop, in the heart of NoHo, in addition to Leuca, a Southern Italian
neighborhood restaurant in Williamsburg, Brooklyn and Carne Mare, an Italian chophouse in
New York City’s historic South Street Seaport.
In 2023, when Carmellini opened his signature restaurant, Café Carmellini, it was the first of his
career with his name on the door. Café Carmellini marks his return to fine dining while
distilling his 30-year New York City career into an extraordinary culinary experience. The
restaurant earned a spot on New York Times’ Best New Restaurants and The 100 Best
Restaurants in New York City, as well as Esquire’s Best New Restaurants in America, among
other recognitions. Alongside Café Carmellini came The Portrait Bar – also within The Fifth
Avenue Hotel, a luxury hotel in NoMad with two Michelin keys – an elegant cocktail bar with
sophisticated cocktails and elevated bar fare.
Carmellini is also the author of two cookbooks: Urban Italian and American Flavor.
