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Andrew Carmellini

Chef, restaurateur and author

Andrew Carmellini is a chef, restaurateur, author and winner of two James Beard Foundation awards. He is the chef/owner of a collection of acclaimed eateries: TriBeCa's Locanda Verde, The Dutch in SoHo and Miami, Lafayette in NoHo, and Bar Primi on the Bowery. His next restaurant, Little Park, is set to open this fall in TriBeCa's Smyth Hotel. He has written two cookbooks with his wife, Gwen Hyman, including their most recent, Urban Italian

Andrew Carmellini appears in the following:

The Greene Space

Lopate and Locavores: Building a Restaurant Empire

Wednesday, October 8, 2014

7:00 PM

WNYC’s Leonard Lopate talks with chefs and restaurateurs Lidia BastianichDavid Bouley and Andrew Carmellini about the thrills and challenges of building a restaurant empire.

Three Top Chefs on Opening Restaurants in NY

Friday, April 12, 2013

Gabrielle Hamilton, chef/owner of Prune; Marcus Samuelsson, chef/owner of Red Rooster; and Andrew Carmellini chef/owner of The Dutch and Locanda Verde, talk about what it takes to open a restaurant in New York and make it successful.

More Leonard Lopate: Food Fridays!

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Guest Picks: Andrew Carmellini

Tuesday, December 20, 2011

Andrew Carmellini, chef-owner of Locanda Verde and The Dutch, spoke to Leonard Lopate about his most recent cookbook, and he revealed what his favorite comfort food is!

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Andrew Carmellini on American Flavor

Tuesday, December 20, 2011

Andrew Carmellini, two-time James Beard Award winner, acclaimed author of Urban Italian, and executive chef–owner of the New York City restaurants Locanda Verde and The Dutch, talks about the rich and diverse ingredients and cuisines that constitute American flavor. In his new cookbook American Flavor, Carmellini shares the lessons of his culinary life on the road in recipes and stories that get at the soul of how we eat today.

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Urban Italian Cooking

Tuesday, January 06, 2009

Chef Andrew Carmellini gives tips on cooking in small urban apartment kitchens. His new cookbook is Urban Italian.

Weigh in: If you're an avid cook, how do you cope with the limitations of small NYC kitchens?

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