Andrew Carmellini

Chef Carmellini graduates from the Culinary Institute of America and lands at two-Michelin-star San Domenico in Emilia-Romagna, Italy,

Chef Carmellini moves to New York City and becomes Chef de Partie at the legendary four-star French restaurant, Lespinasse.

Chef Carmellini and his wife Gwen publish their second cookbook, “American Flavor.”

Sausage Boss by Carmellini concession stands debut at Madison Square Garden.

The Dutch opens in SoHo and is named number one in The New York Times’ list of “Top 10 New Restaurants of 2011.”

The Dutch Miami opens inside the W South Beach hotel.

The Sagamore Pendry opens in Baltimore with two outlets from NoHo Hospitality Group: Rec Pier Chop House, and The Cannon Room. NoHo Hospitality Group opens Rye Street Tavern next to Sagamore Spirit’s rye distillery in Port Covington, Baltimore.

Carmellini’s first cookbook “Urban Italian” is published, co-written with his wife, Gwen.

Robert De Niro approaches Chef Carmellini, Josh Pickard and Luke Ostrom to open Locanda Verde at The Greenwich Hotel.

Locanda Verde collects two stars from The New York Times and a nomination for “Best New Restaurant” from the James Beard Foundation.

Carne Mare, an Italian chophouse, opens on Pier 17 at New York City’s historic Seaport. Soon after, NoHo Hospitality opens Mister Dips’ first brick-and-mortar right next door, followed by a third Mister Dips shop in downtown Detroit. A few months later, Chef Carmellini partnered with W Hotels to bring both The Dutch and Carne Mare to life at the W Nashville in the heart of The Gulch neighborhood of the city.