Andy Kitko

With a storied career working in some of the country’s most esteemed kitchens, Andy Kitko leads the kitchen teams at Carlotto and Oceans as the Executive Chef. Kitko got his start in the hospitality industry as an apprentice to Chef Sylvain Portay at The Dining Room at San Francisco’s Ritz Carlton Hotel, and later, continued to master his craft in Michelin-starred restaurants such as Café Boulud and Aqua.

With a strong culinary foundation, Kitko later went on to become the Executive Chef of several DC and Philadelphia based restaurants like Cedar, Oyster House and Butcher & Singer. Continuing to climb the ranks, he joined One Group as Regional Corporate Chef for the Northeast Region, specifically focusing on the STK brand. It was at his most recent role, however, as Executive Chef at New York’s Estiatorio Milos, where he truly found his passion for executing a seafood-focused menu with a simplistic approach that he showcases with his menu at Oceans.

Building on the success of Oceans, Kitko has now created an extensive Italian menu at Carlotto that captures his many travels throughout the country while also paying homage to his Italian heritage. Kitko believes that the kitchen is the soul of the restaurant and leads his culinary team in creating elevated yet approachable dishes that highlight Italy’s various regions with a focus on traditional antipasti and housemade pastas. Kitko strives to source the very best local ingredients while also incorporating the most delectable products he can find from Italy to create a menu that is never too fussy, but always delicious.