Andrew Carmellini

Andrew Carmellini

Widely regarded as one of America’s premier chefs, Andrew Carmellini’s place on this list could rightfully be considered a foregone conclusion. On weekends while studying at the CIA (the cooking institute, not the government institution), Andrew got his start cooking for a well-known client: New York Governor Mario Cuomo. After graduation, Andrew traveled around Europe to learn the finer points of Italian and French cuisine, and then promptly went to work as Daniel Boulud’s chef de cuisine at Café Boulud in 1998.

During his time at Café Boulud, Andrew earned two James Beard Awards, a “Best New Chef” award from Food & Wine magazine, and a three-star review from the New York Times. With his star on the rise, Andrew took the opportunity in 2009 to open his own place: Locanda Verde in New York’s trendy TriBeCa neighborhood. Locanda Verde, which serves traditional Italian dishes, was a James Beard Award nominee for “Best New Restaurant” in 2010.

Piggybacking off of the success of Locanda Verde, in 2011 Andrew opened The Dutch, a contemporary American restaurant in New York’s SoHo district. And as a way to return to his roots in French cuisine, Andrew opened Lafayette. in April 2013. Of course, Andrew has never forgotten his love of Italian cuisine, which led him to open Bar Primi, a casual pasta shop in 2014.

Top Dishes

"Do you see the light? Have you seen the light?" James Brown @lafayette380

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Pumpkin don't have to be just in a pie #ice 🇮🇹💰

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Paccheri with Sunday Night Ragu and Provolone Picante @locandaverde On the menu since day one #classic style

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Specialties & Resources

As a result of his travels around Europe, Andrew’s specialties are, naturally, French and Italian cuisine. At Locanda Verde, the menu consists of traditional Italian fare, with dishes such as tagliatelle with fava bean, Sicilian pistachio and pecorino, lasagnette verde with white veal Bolognese and aged parmesan, and roasted suckling pig with cannellini beans and fennel marmalade.

At The Dutch, Andrew’s offerings trend more towards traditional American fare, with offerings such as skillet-roasted chicken with carrots, greens and peach barbecue sauce, grilled pork chop with blue cheese, melon, leek and balsamic vinaigrette, and steamed halibut with tomato, saffron and romano beans.

Lastly, at Lafayette, Andrew reminds us that it’s not just anybody who can work with Daniel Boulud, with selections such as tortellini “duck a l’orange” with endive and cracklings, spaghetti niçoise with rare & confit tuna and basil, and roasted duck with super-green swiss chard, fall radish and huckleberry sauce.