Andrew Carmellini

After graduating from the Culinary Institute of America, Andrew Carmellini worked in some of Europe’s finest restaurants before making his way to New York. He worked at Lespinasse, Le Cirque and Café Boulud, where he collected two James Beard Awards and Food & Wine’s 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 James Beard Foundation nomination for Best New Restaurant. In 2011, Carmellini opened The Dutch, a roots-inspired American restaurant in SoHo, and later that year an encore of The Dutch opened in Miami. Since 2012, Carmellini expanded the culinary programming at Joe’s Pub and The Library at the Public, opened Lafayette, Bar Primi, and Little Park. Between 2016 and 2017, he brought Westlight, Leuca and Mister Dips to The William Vale in Williamsburg, as well as Rec Pier Chop House and Rye Street Tavern to Baltimore. In late 2018, he opens San Morello and Evening Bar within Detroit’s Shinola Hotel.