Cooking has always been Chef Carlo’s first passion and he started from the bottom as dishwasher, which gave him a solid perspective of the industry. Over the last decade he learned by traveling and spending time in every type of kitchen from mom-pop shops to Michelin starred, and had teachers who always taught authentic craftsmanship and stressed local sustainable practices.
After spending years of being an executive chef, managing some quite innovative and trendy kitchens, most recently Executive Chef at the Ace Hotel Palm Springs in collaboration with Taco Maria, Playground DTSA and Ballast Point Long Beach. He has gained media recognition from Jonathan Gold’s top 101 list, Vogue Australia, online with The Desert Sun and Palm Springs Life and more.
He has now become more focused on his own cuisine, researching more of his family’s story and where they came from. “When I was young my family would spend summers down in Aguascalientes Mexico. One of my favorite memories is sticking close to my great grandfather while he visited the family farms making his daily rounds. He would pick up fresh vegetables and livestock for the butcher, and haul it into the kitchens for the waiting cooks. These early experiences taught me a lot about my family and all the hard working hands that farm and prepare our food.”
He has recently returned with his wife and 3 sons to the Southern California area with a tremendous amount of appreciation for the farm rich town he was raised in. He is constantly learning something new about the amazing farms, orchards, vineyards and other resources in the surrounding area and is excited to bring these local offerings into his menu.
His menu ingredients will always be locally sourced and in season. He is now excited to have a chance to have a closer connection with his diners through food and beverage culture at home.Book Chef