Originally from Vero Beach, Florida, Andrea Curto-Randazzo was raised in an Italian family. Claiming her grandmother was “the best cook ever,” Curto-Randazzo 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 Randazzo, 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, as well as a 2004 StarChefs.com Rising Stars Awards winner, Talula 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.