Originally from Vero Beach, Florida, Andrea Curto-Randazzo became know as the chef and owner of The Water Club, Talula Restaurant and Creative Tastes Catering. She graduated from the Culinary Institute of America with honors and soon found herself working in the kitchens of Tribeca Grill and Aja at the big apple. She returned to Miami afterwards and worked at The Heights and Wish.
In 2000, she was named one of Food and Wine magazine’s Best New Chefs. Three years later, she and husband Frank opened Talula, picked by The New York Times as “The Place to be Now.” The mother of three says her favorite crecipe is her braised short ribs with homemade gnocchi. She was later chosen as one of the 17 chefs competing on the seventh season of Bravo’s Top Chef. Despite being praised for her earlier concoctions, she was eliminated on the 8th episode of the show. Her dish, Pan-Seared Swordfish with "Risotto-Style" Couscous, Asparagus and Vanilla-Mustard Beurre Blanc, did not make the cut.