In a business crowded by bloated egos, Andrew Carmellini is one of those unassuming guys who wins admirers by quietly getting the job done. The 39-year-old Cleveland native and CIA grad picked up two James Beard Awards and was named a Food & Wine Best New Chef while working the stove at a little NYC place called Cafe Boulud. From there, he switched to Italian at A Voce, where his duck meatballs and other treats won fans and three stars from the New York Times. Last year Robert DeNiro ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.