![]() Returning to Italian cooking, Carmellini opened A Voce as Executive Chef in 2006 in New York City’s Madison Square Park neighborhood where he would earn a Michelin Star. In 1996 Carmellini’s career shifted from Italian to French cooking when he returned to New York City for good to accept a sous chef job at Le Cirque followed by becoming chef de cuisine under Daniel Boulud at Café Boulud where he would remain for six years winning two James Beard Foundation Awards and a three-star review from the New York Times. After returning to the United States for three years to work under Chef Gray Kunz at Lespinasse, Carmellini departed again for Europe, this time to live and work in England and France. While in Italy, Carmellini learned the arts of making pasta, prosciutto, wine, cheese and hunting truffles. He went on to attend culinary school at the Culinary Institute of America and began cooking professionally in Italian restaurants such as San Domenico in New York City and Valentino Mercatile’s two-star Michelin restaurant San Domenico in Emilia–Romagna. ![]() ![]() Position: Chef, Restaurateur, American Travel Authority.Įducation: the Culinary Institute of AmericaĪwards:Locanda Verde, a James Beard Award nominee for Best New Restaurant in 2010.Ĭarmellini, an American of Italian descent, began his cooking career at age 14 in his hometown of Seven Hills, Ohio. ![]()
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