( Credit: Rec Pier Chop House) His ability to infuse the urban social scene within the culinary world has proved to be one of his greatest gifts. 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. 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. Then in 1998, Andrew became the opening Chef de Cuisine of Café Boulud. After graduating from the Culinary Institute of America, Andrew became part of a generation of chefs who began their cooking careers in the heyday of era-defining institutions such as Lespinasse, L’Arpège and Le Cirque. Chef Andrew Carmellini ( Credit: Dustin Aksland)īorn and raised in Seven Hills, OH, Andrew credits his parents who loved simple, delicious, well-made food with his early appreciation for it.
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