Chef Carlo Bernardini

Professional Chef

Carlo Bernardini was born in Venice and raised at his family's hotel and restaurant, where he grew up inspired by his grandmother’s home cooking. After graduating from culinary school in Venice and from the Hotel Management Institute in Switzerland, Carlo started his career under renowned chefs such as Anton Mossiman and Pierre Gaignare at places like The Dorchester, Palace in St. Moritz and Cipriani in Venice, to name but a few. He then moved to the United States, where he worked at Aqua in San Francisco and Le Cirque in New York before joining the Four Seasons Hotels Group as Executive Chef in the Far East. Carlo is currently based in Istanbul, where he works as a Head Chef and runs a fantastic catering business, as well selling as his own line of branded products.


Recipes by Carlo

Maccheroni With Aubergines, Buffalo Burrata & Lemon

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