ANDREA CURTO-RANDAZZO
and FRANK RANDAZZO
Talula | Miami Beach, FL

Biography

Andrea Curto-Randazzo
Originally from Vero Beach, Florida, Curto-Randazzo was raised in an Italian family. Claiming her grandmother was “the best cook ever,” Andrea cites her as a direct influence on her decision to pursue a career in the culinary arts. After waiting tables to make ends meet and attending the Culinary Institute of America, where she graduated with honors, Curto-Randazzo took up residence at New York’s Tribeca Grill, under Don Pintabona. It was while working there that she met Frank, her future husband and business partner. Looking to fine tune her skills, she left Tribeca Grill to work at Aja, under Chef Gary Robbins.

In 1996, Curto-Randazzo returned home to South Florida and accepted a job as the pastry and sous chef at The Heights, where she and Randazzo crossed paths again. In 1998, under executive Chef Gary Robbins, she became executive sous chef of Wish at The Hotel on Miami Beach. After Robbins’ departure, she was promoted to executive chef, where her culinary talents reached a new level, garnering her national attention and eventually the cover of Food & Wine. Almost simultaneously, Wish was named “Best New Restaurant” by Esquire food critic John Mariani, received the Mobil four-star rating and a nod from The James Beard Association.

Curto-Randazzo departed from Wish and with husband Frank, opened Talula in June 2003. Heralded by The New York Times, Bon Appetit, Food & Wine, and Gourmet, Talula restaurant is an upscale dining destination with the feel of a comfy, neighborhood restaurant. Encompassing flavors from the Caribbean, Asian, Latin America, Italy and America, Talula’s cuisine is an eclectic blend of both chefs’ influences, tastes and culinary approaches.

Frank Randazzo
Frank Randazzo began his restaurant career at age 16 at Forest Inn, a fine-dining Italian eatery in his native Staten Island, New York. What started as a job became a passion and soon Randazzo entered Johnson & Wales University in Rhode Island, where he earned his culinary arts degree.

Randazzo’s training led him to Boston where he worked in the kitchen of the The Ritz-Carlton in Back Bay and then at Providence’s 3 Steeple Street. He then moved to New York where he honed his skills at some of the city’s most acclaimed restaurants including Aquavit, Arizona 206 and Tribeca Grill – where he met his future wife and partner, chef Andrea Curto. Randazzo was then offered the executive chef position at The Heights in Coral Gables, Florida, where he and Andrea once again crossed paths. While there, he earned an “Exceptional” rating from The Miami Herald, was called “Best of the Brightest” by South Florida magazine and The Heights “Best New Restaurant” by Miami New Times. Randazzo’s next move was to The Gaucho Room, a South American grill at the Loews Miami Beach, which earned a “Best Steak House” nod from Miami New Times.

In June 2003, Randazzo finally accomplished his long time goal by opening his own restaurant, Talula, with wife/chef Andrea Curto. In addition to his work in the kitchen, Randazzo oversees day-to-day operations at Talula.