Following over 15 years of experience, Carlo Bernardini Fine Catering & Events, has become a highly reputable brand icon for their quality; Chef Carlo and his team are widely viewed as the one to go to for organizing an event to remember.
We able to orchestrate events either at your home, a venue of your choice. Both in Turkey and abroad.
We bring you Chef Carlo's unique signature dishes and many more executed perfectly to your liking for any occasion.
We take pride in working closely with you to tailor your event, paying particular attention to provide value in all of our services. Each celebration we create comes to life with our passion and hands-on effort, our synergy, decades of experience, creative vision and flawless execution.
The Carlo Bernardini Consultancy service has enjoyed a professional relationship with sime of the industry's most respected companies and individuals.
At the core of any experience with the Carlo Bernardini Consultancy is the philosophy of Cusine that is apperent in every aspect, from menu design to the balance of ingredients and control of implementation.
Tradition and modern innovation is a turning point in Carlo Bernardini's expertise. He is personally involoved in every aspect of creating a memorable atmosphere and cullinary experience.
Carlo, born in Venice and raised at his family Hotel-Restaurant where he was surrounded by the rhythm’s of the Venetian seasons, the wonders from the sea and the fields, and of course his grandmother’s inspiring home cooking.
After graduating from The Culinary School in Vencie, and the Hotel Management Institiute in Switzerland, Carlo apprenticed in European kitchens under renowned chefs such as Pierre Gilgen, Anton Mossman and Pierre Gaignareas and gaiend vital cooking experiences at places such as The Dorchester in London, Palace in St. Moritz, Cipriani in Venice, Villa San Michele in Florence and in St. Etienne.
Following several years in the finest kitchens and establishements, Carlo made his way to the United States where he furthered hsi talents in Aqua in San Francisco and Le Cirque in New York. This led him to join the Four Seasons Hotel Group as The Executive Chef at hotels in Tokyo, Singapore and Bangkok, where he was inspired to add an exotic flair to his cooking which was previously traditional Italian.
During his time at the Four Seasons Hotel Group brought him to cities like London, Lisbon, Cairo and Istanbul where he was the opening executive chef at new Four Seasons destinations.