Andrew Carmellini
Chef, A Voce
Andrew Carmellini is the executive chef for A Voce restaurant in New York CIty. In 2000, Carmellini was named Best New Chef by Food & Wine magazine. He also won the James Beard Foundation Award for Rising Star Chef, and was nominated as Best Chef in New York City by the foundation in both 2002 and 2004.
Would you ever take meat off the menu for environmental reasons?
It’s about consumer choice, Carmellini says.
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4 min
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Andrew Carmellini on the Myth of Restaurant Critic Anonymity
I’m a pro, Carmellini says.
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4 min
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How is the recession affecting your restaurant?
For a three-star restaurant, Carmellini thinks that A Voce still offers great value.
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3 min
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How do you feel about San Domenico closing?
Just another sign of the times, says the San Domenico alum.
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The Best Meal Andrew Carmellini’s Ever Cooked
Carmellini swears that his finest performance was not in any restaurant.
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3 min
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Andrew Carmellini’s Future Projects
Carmellini says he will always do Italian, but he wants to try a couple other things, too.
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1 min
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Andrew Carmellini on What Makes a Dish Great
It could even be a peanut butter and jelly sandwich.
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2 min
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Andrew Carmellini’s Secret Ingredients
What ingredients does Carmellini always have on hand? What is his favorite gadget?
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2 min
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Andrew Carmellini on the New York Food Scene
Carmellini arrived in the city in 1990, and the food scene looked completely different. Where will to go from here?
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6 min
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What did you learn from Daniel Boulud?
For many years, Andrew Carmellini helmed Cafe Boulud. Here, he talks about his experience.
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4 min
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Why is Italian food so popular in New York?
The Italian food moment never dies, Carmellini says.
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3 min
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Andrew Carmellini on Pasta and Why’s So Good
There’s just something about the mouth feel, Carmellini says.
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4 min
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What sparked your interest in food?
Andrew Carmellini’s parents always looked for “the good stuff”.
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3 min
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The Grandmother in Andrew Carmellini’s Kitchen
At A Voce, Carmellini channels two grandmothers – and two schools of cooking.
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3 min
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Andrew Carmellini on the Benefits of a Culinary Education
Andrew Carmellini trained at the Culinary Institute of America and worked for many a restaurant. Which part of his education was more important?
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