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Chef Carlo

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Chef Carlo – Executive Chef of Gaarten Benessere Spa Hotel

My passion for cooking was born in me when I was a child.

My passion for cooking was born in me since I was a child, in the expert hands of my grandmother, who taught me that every dish tells a story. Since then, I have always considered cooking not only a profession, but a deep vocation, a language through which to express emotions, memories and creativity.

My career took shape since adolescence, when I began to take my first steps in the kitchen, learning with dedication the techniques that still today represent the foundation of my style. Over time I have refined my vision, opening and leading restaurants in Italy and abroad, including the prestigious Boca Restaurant in Dubai, recognized as a point of reference for quality and service in the United Arab Emirates.

After years of international experiences, I chose to return to Italy to give life to new restaurant projects, including Sosò, Offame and La Galleria in Matera, always driven by the desire to innovate and tell my idea of cuisine.

My style is defined as conceptual casual cooking: a concrete, creative and flexible cuisine, deeply rooted in seasonality, in the valorization of local products and in freedom of expression. Each dish is designed to create an emotional connection, capable of involving all the senses, transporting the diner into my experience.

I strongly believe in teamwork: in the kitchen, as in life, harmony comes from mutual respect, sharing and the ability to enhance individual individualities in function of a common goal. The balance between technique, order, creativity and organization is what allows a team to grow and offer an authentic and memorable experience.

At the heart of my philosophy is respect for food. A respect that starts from the conscious choice of raw materials, from attention to seasonality, to the fight against food waste. Food must return to being an identity value, a gesture of care towards the customer, the territory and the environment.

Today I put my experience and vision at the disposal of Gaarten, to offer a gastronomic proposal that enhances the tradition of the Asiago Plateau with a contemporary and creative touch, in perfect harmony with the soul of our hotel.

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