The Banter

The Guys discuss what a world-renowned owner did when crowds infiltrated his speakeasy.

The Conversation

The Restaurant Guys speak with Andrew Carmellini, acclaimed  chef and author of Urban Italian, a cookbook he created with his wife in his home kitchen in Manhattan. Andrew shares some stories and favorite dishes including an ingredient some Americans might find unusual with pasta.

The Inside Track

The Guys talk with Andrew about what’s next for him. This was just before he was approached by Robert DeNiro to open Locanda Verde in the Greenwich Hotel in NYC. Here’s what he had to say about cooking Italian.

 “A lot of my best customers would come up to me and the things they were loving the most and coming back and requesting were a lot of the Italian stuff. So when I went out on my own as a chef, I really wanted to do Italian cooking because it really made people happy, my Italian food,” Andrew Carmellini on The Restaurant Guys Podcast 2008

Bio

Andrew Carmellini began his cooking career at age 14 in his hometown of Seven Hills, Ohio. Carmellini worked at restaurants in Europe, including Valentino Marcatili's two-star Michelin restaurant San Domenico. In New York, he spent four years on Gray Kunz's New York Times four-star team at Lespinasse and served as sous chef at Le Cirque.

Andrew worked as chef de cuisine at Café Boulud, where he earned three stars from The New York Times, won The James Beard Foundation's Best New Chef and Best Chef: New York awards and was named to Food & Wine’s Best New Chefs roster. As chef at A Voce, he earned a three-star New York Times review and a Michelin star.

In 2009, he opened Locanda Verde, a Tribeca Italian taverna, in Robert de Niro’s Greenwich Hotel with partners Luke Ostrom and Josh Pickard.

With his wife, Gwen Hyman, Andrew is the author of two books of recipes and stories: Urban Italian, and American Flavor.

Info

Andrew Carmellini
https://www.andrewcarmellini.com/

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