How did you start your journey?
My cooking style focuses on fresh, quality and vibrant ingredients. I bring a part of me into every dish I create. Through my cooking, I add an emotional dimension so diners can get a glimpse into my memories, my experience as a Chef, making them use all their senses. I love to eat as much as I love to cook. I believe we are what we eat, eat good feel good.
Where is your cuisine inspired from?
I learnt that every dish has a story from my grandma. She loved to cook and the passion with which she ran her home kitchen was the reason why I ventured into the kitchen myself. In my early teens, I got my first job in a restaurant kitchen and that was when I started to learn the cooking techniques that have moulded me as a chef.
CHEF DE CUISINE | BOCA RESTAURANT | 2016 - Now
SOUS CHEF | BOCA RESTAURANT (DUBAI UAE) | 2014 - Now
HEAD CHEF | BEBI BISTROT (ALTAMURA ITALY) | 2012 - 2014
SOUS CHEF | GALLO RESTAURANT (TRANI ITALY) | 2011 - 2012
CHEF DE PARTIE | THE PARADISE (LONDON UK) | 2009 - 2011
HEAD CHEF | OSTERIA DIVINO (BISCEGLIE ITALY) | 2008 - 2009
CHEF DE PARTIE | OPEN PARTY (PORTOCERVO ITALY) | 2007 - 2008
DEMI CHEF | HOTEL NICOTEL***** (BISCEGLIE ITALY) | 2006 - 2007
CHEF DE PARTIE | CASA AL PARMA (TIENEN BELGIUM) | 2005
commis de cusine | HOTEL SALSELLO ***** (BISCEGLIE ITALY) | 2004 - 2006
No description provided.
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?
Foodie Guillaume | 5.0
Chef Carlo is a real artist, truly stunning experience and so far the best food I ever tasted in Dubai... I would definitely recommend him if you want to impress ...