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.

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Surrounded by the rhythms of the Venetian seasons, wonders from the sea and the fields, and his grandmother's inspiring home cooking, Carlo was born in Venice and raised at his family hotel-restaurant with a passion for food.

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After graduating from The Culinary School in Venice, and The Hotel Management Institute in Switzerland, Carlo apprenticed at European kitchens under renowned chefs such as Pierre Gilgen, Anton Mossiman and Pierre Gagnaire. This enabled Carlo to later on gain vital cooking experiences at places such as The Dorchester in London, The Palace Hotel in Santk Moritz, The Kuum Hotel in  Sankt  Moritz, The Cipriani Hotel in Venice, Villa San Michele in Florence and in St. Etienne.

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Following several years in the finest kitchens and establishments, Carlo made his way to the United States where he furthered his talents at 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.

 

His time at the Four Seasons Hotels Group brought him to cities like London, Lisbon, Cairo and Istanbul where he was the opening executive chef.