Andrea Amelio

The Climb

Calabrian flavor remains the through-line in the kitchen. Andrea Amelio’s work as Executive Chef of Gaby by Call Me Gaby is anchored in a region known for bold and vibrant flavors, and that reference continues to shape how seasoning, composition, and presentation are handled. Southern Italian cooking gives the work its boundaries. In Amelio’s kitchen, traditional recipes are not treated as decoration; they are the operating base. The emphasis is on fidelity to region, clear flavor, and the pleasures of Italian cooking served with care rather than on reinvention for its own sake.

Today

Authentic Italian cuisine is the stated operating brief at Gaby by Call Me Gaby at Aventura Mall in Miami, where Andrea Amelio serves as Executive Chef. The kitchen works from recipes crafted by Italian chefs and the finest imported ingredients, bringing traditional recipes and Calabrian staples into the dining room through a Miami lens. The regional exchange is straightforward. Miami supplies lightness, energy, and a sense of occasion; Calabria supplies olive oil, chili peppers, seafood, and bold, vibrant flavors. In Amelio’s cooking, those references are held in balance. The plate stays grounded in the Italian table: generous but composed, vivid but not overloaded, and built around ingredients selected for clarity and quality. The Andrea pizza is the clearest named signature: stracciatella, speck, fig jam, and rosemary. The construction depends on contrast rather than excess. Stracciatella brings softness, speck brings savory depth, fig jam brings mellow sweetness, and rosemary brings aromatic lift. Richness, salt, sweetness, and fragrance work together while the pizza stays within the restraint of the broader kitchen. His own description is plain and useful: "We use fresh, high-quality ingredients, such as olive oil, chili peppers, and seafood, all staples in Italian cooking. By showcasing traditional recipes, I hope to give our guests a true taste of Italy’s culinary heritage."

Signature

Signature dishes include Andrea pizza. With stracciatella, speck, fig jam, and rosemary, it carries Amelio’s name while reflecting the broader spirit of his kitchen: Italian in foundation, Calabrian in feeling, and made for a dining room where pleasure is part of the point.

In Their Words “We use fresh, high-quality ingredients, such as olive oil, chili peppers, and seafood, all staples in Italian cooking. By showcasing traditional recipes, I hope to give our guests a true taste of Italy’s culinary heritage.” “I’m from Calabria, a region known for its bold and vibrant flavors. At Gaby, I want to share the richness of Calabrian cuisine with our guests.”

Recognition

Recognition here is attached to a named dish and a defined regional position. The Andrea pizza gives the menu at Gaby by Call Me Gaby a personal marker, while the wider cooking is shaped by Calabrian flavor, imported ingredients, and the hospitality idea of la dolce vita. The work is built around coastal Italian tradition, careful sourcing, and recipes with roots. In Miami, Andrea Amelio’s role is specific: an Executive Chef presenting Calabria and Southern Italy through food meant to read as precise and welcoming. Italian heritage is treated as table practice rather than display: fragrant, generous, and immediate.