Making Noise In The Kitchen

Chef Carlo is a graduate of both The Art Institute of Washington, D.C., and the Auguste Escoffier School of Culinary Arts, bringing over 20 years of culinary experience to his craft. His career spans a wide range of professional kitchens, including healthcare facilities and restaurants throughout the United States. Known for his versatility, Chef Carlo’s expertise ranges from Cajun and Spanish cuisine to refined American bistro fare. He is also highly regarded for producing memorable pig roasts and barbecue events, from traditional American styles to authentic Hawaiian preparations, while thoughtfully accommodating a wide variety of dietary requirements. Raised in New York, Chef Carlo’s culinary foundation was shaped by the city’s rich and diverse food culture, further refined through formal culinary training. As an Army veteran, he traveled extensively, gaining firsthand exposure to global cuisines—experiences that continue to influence and inspire his cooking today.