We look forward to serving you.
Carmella's is looking forward to a new year
Get to know our Chef Kevin
Was recruited to opened 2 hospitals 90 employees and upgrade food service to restaurant quality cuisine, went from 30% scratch 90% scratch and the public servery to alamute cooking including a world station, smokehouse, rotisserie, wood fired pizza,150 item salad station made to order and Boars head deli.
Opened eight hotels for Sage hospitality and responsible for all quality Culinary, menu design, equipment, kitchen design, bidding, training, setting sanitation standards, quarterly inspections of properties for sanitation, food quality and food cost.
YUM Brand certified trainer
Manager of the Year 2009 out of 60 hotels
Food Cost Award five years in a row
Opened 200 bed hotel Newark Ohio Mobil 4 star 4 diamond
80 seat award winning gourmet restaurant
20 thousand sq. feet of banquet space from 20 to 750 guests.
Design gourmet weddings, Ethnic Weddings Russian, Indian North and South
Wine Dinners with five to seven courses with wine selections from classical French to Asian fusion.
Culinary Weekends with 60 couples with culinary workshops with demonstrations and hands on training to a Iron Chef Mystery basket with the couple that produce the most creative and tasting has their weekend paid.
Work with Governor of Ohio Chef for Governors dinner
Three years in a row every month was guest Chef on Columbus cooks television program producing new items from our menu.
On Channel ten news in Columbus Ohio program as a guest Chef five times.
Culinary apprentice teacher for Columbus State and produced four culinary of the year students Columbus State
Columbus Culinary best 3 years place first and second twice.
Orchards 5 star 5 diamond luxury inn
Wrote dinner menus every day for gourmet 60 seat restaurant full Pastry shop and banquets
Wrote menus for special menus for William College for New York summer theater serving as guest like Paul Newman, George Wente, Michael J Fox and Christopher Reeves.
Came in second two years in a row at Boston Chowder Fest with the famous Chart house coming in first.
Culinary Teacher for the apprentices from The famous Balsam Hotel in Dixville Notch New Hampshire
Cooked for Boston Symphony Orchestra as a guest Chef
Opened 110 room hotel in Killington Vermont for Rock Resorts, 60 seat gourmet restaurant with banquets up to 150 guest, was highly reviewed in Golf Magazine
Ranked best restaurant on the mountain
Graduated Culinary Institute of America Ranked number one in Culinary schools and Graduated third in my class with AOS degree in Culinary
Work workshops with the President of the Culinary Institute
Food shows in New York
Have served and cooked for President Ford, President Reagan and cooked for Mrs. Reagan's Mom many times