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.

Born and raised in Kentucky, Mitch grew up in and around family kitchens fostering an appreciation for food and its journey to the table. After culinary school at Sullivan University in Louisville, KY, Mitch had a desire to learn from the best and returned home to work for chef/restaurateur David Falk. After stints at Boca and Nada in Cincinnati, he felt a calling pulling him into the deep south. He found himself in New Orleans where he fell in love with the Cajun, Creole, Caribbean, Southern, and French (to name a few) flavors that melded so beautifully. Armed with this unique experience, it was time for him to come home. Alongside his wife and four children, Mitch brought the rich flavors and southern hospitality of the true south and combined it with his family recipes. Mitch and his growing family include his wife Shelby and their children Eleanor, Oliver, Alice, and Maxwell.