Carlo Bernardını

Chef&founder

Carlo was born in Venice and grew up in his family’s hotel-restaurant, surrounded by the rhythms of the Venetian seasons, the flavors coming from the sea and the fields, and, of course, his grandmother’s inspiring home cooking.

After graduating from the Culinary School in Venice and the Hotel Management Institute in Switzerland, he apprenticed in European kitchens under renowned chefs such as Pierre Gilgen, Anton Mossiman, and Pierre Gagnaire.

Bu deneyimler, Carlo’ya Londra’daki The Dorchester, Sankt Moritz’teki The Palace Hotel and Kuum Hotel, Venedik’teki The Cipriani Hotel, Floransa’daki Villa San Michele and St. Etienne gibi prestijli yerlerde önemli mutfak tecrübeleri kazandırdı.

After his experiences in distinguished kitchens, Carlo traveled to the United States to further refine his skills. He worked at Aqua in San Francisco and Le Cirque in New York before joining the Four Seasons Hotel Group, where he served as Executive Chef in the Tokyo, Singapore, and Bangkok properties. During this period, he blended traditional Italian style with subtle exotic influences.
His career with the Four Seasons Hotels Group took him to cities such as London, Lisbon, Cairo, and Istanbul, where he served as Executive Chef during the opening phases of their properties.
Throughout his career, Chef Carlo has served as a private chef at official events for distinguished figures such as Her Majesty Queen Elizabeth II, President Clinton and President Obama, Michael Bloomberg, and many other notable guests.