Andrew Carmellini – Alumni Bio
Major: Culinary Arts
Job Title: Executive Chef/Partner at NoHo Hospitality Group
Location: Williamsburg, Brooklyn
Chef Andrew Carmellini ’91 has certainly been busy since his days as executive chef for Café Boulud. He’s been shaping dynamic and award-winning menus at his restaurants under the NoHo Hospitality Group which includes: Locanda Verde; The Dutch in New York and Miami; Lafayette; Bar Primi; Little Park and Evening Bar at the Smythe Hotel; The Public Theater, which includes the celebrated nightclub Joe’s Pub and The Library at the Public; Westlight and Leuca at the William Vale Hotel in Brooklyn; Rye Street Tavern, the Rec Pier Chop House, and The Cannon Room in Baltimore; and multiple Sausage Boss locations in Madison Square Garden in NYC.
His latest project is in partnership with the new Shinola Hotel in Detroit, MI. In January 2019, the NoHo Hospitality Group opened San Morello. The restaurant serves Southern Italian cuisine, wood-fired dishes, pizza, and house-made pastas.
In 2000, Chef Carmellini was named Best New Chef by Food & Wine magazine and won a James Beard Foundation Award for Rising Star Chef. He was nominated three times by the James Beard Foundation Award for Best Chef: New York City, winning the prestigious award in 2005. In February 2018, he was named a semi-finalist for Outstanding Chef by the James Beard Foundation, the sixth time in consecutive years Chef Carmellini has received the distinction.
Widely respected by his peers, Carmellini is a cook’s cook. Known in kitchen circles as A.C., Chef Carmellini has the reputation of being an encyclopedia of food. In 2008, he co-authored Urban Italian: True Stories and Simple Recipes from a Life in Food, with his wife, Gwen Hyman. The pair published their second cookbook, American Flavor, in 2011.