Andrea Curto-Randazzo has already stacked up an impressive list of awards and accolades in the food, travel and upscale lifestyle industries for her ability to create innovative and attractive meals.
After starting her foodservice career as a waitress in Vero Beach, Fla., Curto-Randazzo quickly realized that the kitchen is where she wanted to be and enrolled in the Culinary Institute of America. An honors graduate, Curto-Randazzo began working with top chefs at New York's Tribeca Grill and Aja restaurants.
This training allowed her to move into the executive chef position at The Hotel at Miami Beach's Wish restaurant, where her efforts received national attention and a nomination for one of the James Beard Foundation's top awards. Curto-Randazzo's culinary talent also secured her a place on Food & Wine magazines "Top Ten Best New Chefs in America," as well as its "Best New Restaurant" award. Curto-Randazzo also earned the Mobil four-stars from Esquire.
In 2003, Curto-Randazzo's career heated up with the opening of her husband and fellow chef Frank Randazzo's restaurant, Talula. In addition, Chef Curto-Randazzo was named a 2003 Wisconsin
Cheese Chef Ambassador. Chefs Curto-Randazzo and Randazzo strive to excite the palate and the mind with their original dishes that balance familiar ingredients with unique flavor.
Talula features creative American cuisine in a high-energy, urban atmosphere. The restaurant's exhibition kitchen food bar allows customers to view the cooking and chat with the chefs while enjoying their wonderful creations. Chefs Curto-Randazzo and Randazzo strive to excite the palate and the mind with their original dishes that balance familiar ingredients with unique flavor.
