i. Biography
The Climb
French Culinary Institute sits behind the line here: the discipline starts with training there, then moves into service at IRIS, where Andrew Minitelli stepped into the Executive Chef role. The throughline is control—kitchen leadership shaped by formal instruction and carried forward without ornament. Today that same register shows up at ofCorsica NYC and K2, where Andrew Minitelli serves as Executive Chef in both kitchens. The work is presented as refinement under pressure: the same standards applied across two rooms, one in New York City and one in Stavanger.
Today
At ofCorsica NYC in New York City, Andrew Minitelli cooks within Mediterranean and Italian traditions. The role is current, and the frame is clear: a chef working from a defined regional vocabulary rather than chasing novelty. The current post gives its present tense. Tied to New York City, it places Andrew Minitelli inside a contemporary restaurant context where technique and responsibility are carried through established flavors.
Signature
Sea Urchin and Brown Butter Branzino are listed among Andrew Minitelli's signature dishes. The pair signals a kitchen language that works from precise seafood handling and restrained composition.
Recognition
Andrew Minitelli has received Newsday — 3-star review. Andrew Minitelli's recognition includes a 3-star review and Top 25 Italian Restaurants in America. Those mentions place the work in trade terms: reviewed, ranked, and read within the category it occupies.
Profile updated July 2026
FAQ
Asked of Andrew
What is Andrew Minitelli's current role?
As of 2026, Andrew Minitelli is Executive Chef of ofCorsica NYC.
Where did Andrew Minitelli train or study?
Andrew Minitelli trained at French Culinary Institute.
What recognition has Andrew Minitelli received?
3-star review.
