Carmelo’s is the first collaboration between longtime friends and culinary veterans Billy Grise and Mitch Arens.

Billy grew up in his family’s restaurant, Caserta’s, where his grandfather taught him the value of hard work, the power of persistence, and the importance of sharing a meal together. Those foundational years prepared him for roles including head chef at The Rookwood and Quan Hapa, Director of Food and Beverage at Hotel Covington, and most recently Director of Food and Beverage at Thunderdome Restaurant Group. Outside of the restaurant, Billy is probably cooking a meal for his wife and two kids, or enjoying a glass of bourbon and a cigar like his great-grandfather did.

Mitch is a Kentuckian through and through. His earliest memories include cooking poke with his Grandpa Don and pancakes with his dad in their home in Hebron, where his parents still live to this day. It was there that he learned to appreciate tradition and the value of breaking bread with family. He brought that mentality to local favorites Boca and Nada, and then to New Orleans, where he fell in love with the fusion of Cajun, Creole, Caribbean, Southern and French flavors. After returning home to become Executive Chef at Hotel Covington, he created Bayou Backyard Pop Up, Beard & Bellies BBQ in Newport, and Grub Local, which is featured at The Well in Covington.