When you work with Randazzo Management you are engaging with a highly regarded team of industry professionals and award-winning chefs who understand the complexities of the food service industry. Chef Andrea Curto-Randazzo, wither her experience as a business owner and executive chef is a valuable asset to her clients. Balancing both the executive and creative sides within the culinary team are one of the biggest challenges CEO’s, Directors and Owners face. Chef Curto-Randazzo provides great insight, creativity and consultation to her clients. Frank Randazzo, a successful chef and food service entrepreneur provides his clients with the financial expertise that is challenging for many operators. Since the inception of Randazzo Management, he has spent time working with clients in a general management and front of house role providing consultation and management services for various operations. His ability to guide clients and improve their operations are the due to 25 years of experience in all aspects of the foodservice industry including restaurants, catering, concessions and various institutions.
Chef Andrea Curto-Randazzo
Italian-American raised Andrea Curto-Randazzo claims her grandmother was not only the “best cook ever”, but a direct influence on her decision to pursue the culinary arts. With her strong Italian heritage coupled with her affinity for seasonal & fresh foods, her food can only be described as thoughtful with layers of flavors and a taste that are unforgettable. It’s the food you wish your mother cooked with an air of culinary refinement.
Originally from Vero Beach, Florida, Andrea attended the Culinary Institute of America in Hyde Park, NY. After graduating, Andrea took up residence at New York’s Tribeca Grill, under Don Pintabona. It was while working in NY 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, Andrea returned to Florida and accepted the position of Pastry and Sous Chef at Miami-based restaurant, The Heights, where Andrea and Frank’s working paths were to cross 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 new heights, garnering her national attention and eventually the prestigious cover of Food & Wine Magazine as one of the country’s Top Ten Best New Chefs in 2000. Almost simultaneously, Wish was named “Best New Restaurant” by Esquire food critic John Mariani, and received the Mobil four-star rating and a nod from The James Beard Association. The accolades continued and Andrea was featured in numerous publications including Bon Appetit, Conde Nast Traveler, Gourmet & The New Yorker.
Andrea departed from Wish with husband Frank and to open Talula-Miami Beach (2003-2010). Serving eclectic American cuisine in an environment equal parts haute cuisine and comfy neighborhood restaurant, Talula was heralded by The New York Times, Bon Appetit, Food & Wine and Gourmet. Encompassing flavors from the Caribbean, Asia, Latin America, Italy and America, Talula’s cuisine was noted for its unique blend of the Randazzos’ shared influences, tastes and culinary approaches.
In October 2007, the Randazzos expanded their catering capabilities with the launch of Creative Tastes Catering, a Miami-based, full-service catering and event production company. They also partnered with Fairchild Tropical Botanic Garden, the #1 tropical botanic garden in the world, running the Garden Café until 2017. In early 2010, Chef Andrea Curto-Randazzo was selected as a contestant of Bravo’s Top Chef, which began airing in June 2010. In December, the husband and wife team launched their own hospitality consulting company Randazzo Management. In 2017, Chef Andrea launched RandazzoItaliano.com, an e-commerce Meal Planning, Catering & Specialties store offering fresh prepared Italian fare using their family recipes from generations past.
Frank Randazzo is an Italian-American entrepreneur with a strong culinary and business background. A Miami resident since 1996, Frank is known as a top Miami chef and has built his reputation as an acute local restaurateur and businessman. In 2010, with his wife & business partner, Chef Andrea Curto-Randazzo, he launched Randazzo Management, LLC, a foodservice consulting and Management Company. Frank is widely recognized as the as the chef and owner of Talula restaurant (2003-2010) on South Beach. Talula received a variety of accolades and endured eight years of success including Best New Restaurant and a AAA Four Diamond Rating, In 2007, Frank and Andrea purchased Creative Tastes Catering; a long established Kendall based full-service catering company specializing in designing weddings, bar/bat mitzvahs, corporate branding events. From 2007-2017 Frank & Andrea also partnered with Fairchild Tropical Botanic Garden to manage the parks food service operations. Most recently in the summer of 2017, they launched RandazzoItaliano.com, an e-commerce Meal Planning, Catering & Specialties store offering fresh prepared Italian fare using their family recipes from generations past.
Frank Randazzo began his restaurant career at age 16 at a fine-dining Italian eatery (The Forest Inn) 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 in 1992. His training led him to Boston where he worked in the kitchen of The Ritz-Carlton in Back Bay and then at Providence’s 3 Steeple Street. He then moved back 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. 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. From there, Chef Randazzo moved on to The Gaucho Room, a South American grill at the Loews Miami Beach. Under his watchful eye, it earned a Mobil four-star rating and the AAA Four Diamond rating, as well as a “Best Steak House” nod from Miami New Times.
Randazzo and Curto married in October 2001 and have been residing in Miami Shores since 2003 and hey have three daughters. Frank enjoys fishing, golfing and cooking in his spare time – and of course, hanging out with his three daughters.