Andrew Carmellini Speaking Fee: Contact Us for Pricing

Andrew Carmellini is a celebrated American chef and restaurateur, known for his innovative approach to contemporary American cuisine. His culinary journey began in his native Cleveland, Ohio, where his passion for food was stirred at a young age. Carmellini’s talent and dedication led him to pursue formal training at the Culinary Institute of America, which laid the groundwork for his remarkable career. Following his education, Carmellini honed his craft in some of the most prestigious kitchens in Europe, including a formative stint at the Michelin-starred Arpège in Paris. His skillset matured as he adapted classical techniques to modern tastes. Upon returning to the United States, he continued to refine his expertise under the guidance of iconic chefs like Daniel Boulud, working as the executive chef at Café Boulud in New York City. There, he earned two James Beard Awards and established his reputation as a culinary innovator. In 2009, alongside his wife, Carmellini co-founded the NoHo Hospitality Group, which became the foundation for his diverse restaurant empire. His portfolio includes acclaimed venues such as Locanda Verde, The Dutch, and Lafayette, where his menus showcase an exquisite blend of flavors and techniques inspired by his travels and experiences. Each restaurant is an expression of Carmellini’s creative vision and commitment to hospitality, creating memorable dining experiences that resonate with patrons. Beyond his endeavors as a chef and entrepreneur, Carmellini is also a celebrated author, having penned two cookbooks that subtly marry practical cooking with personal narrative. His influence extends through his media appearances and his work with charitable organizations, where he shares his knowledge and passion for food with a wider audience. Andrew Carmellini’s career is a testament to his relentless pursuit of culinary excellence and innovation. With a firm grounding in traditional techniques and an ever-evolving curiosity, he continues to shape the future of dining with his vibrant and stylish concepts. His journey is an inspiring example of how dedication and a love for the craft can create lasting impact in the world of gastronomy.