Chef Carlo Vignotto

Chef Carlo Vignotto began his culinary journey when he was just a young child working in his grandparent’s beach front restaurant in Venice. Every day he stood along side his mother and siblings and helped with simple tasks such as chopping tomatoes and gathering fresh ingredients for the evening’s dinner selections. He was introduced to old family recipes made with only the finest and freshest ingredients, prepared with lots of love, hard work and patience.

According to Chef Carlo, this philosophy remains today. “I truly believe the only way to prepare any creation is to be a perfectionist and select only the freshest ingredients from beginning to end- home grown herbs, fresh fish and meats from the market, homemade pasta. This is what makes the difference between good and magnificent.”

His interest in cooking then took him to his uncle’s hotel where he worked for several summers, refining his skills and learning new techniques. Upon graduating school, he had decided to take his experience and make it his career so he then attended a professional school in Jesolo, near Venice, where he earned a Degree in Culinary Arts.

Next, he studied in Italy under master chefs, like Gualtiero Marchesi, and worked in various restaurants as a sous chef, pasta chef and later as an executive chef. His impressive list of restaurants included “Al Pino” in Monaco di Baviera, “Casa Bianca al Mare” in Venice, “O’Connor” in Venice and “Da Sergio” in Latvia.

Today, Chef Carlo, executive chef and owner of La Tavola Restaurant, brings his innovative and unique blend of old world traditions and new world thinking to his culinary masterpieces. In addition to the regular menu which includes handmade breads, pastas and desserts made on premises, Chef Carlo features daily specials spotlighting seasonal favorites and fresh ingredients. From Grilled Calamari over Black Linguini to Fully Filleted Branzino Al Sale, Chef Carlo ensures a delicious culinary journey each time guests dine at La Tavola.

“ Being a chef is more than cooking—it’s a lifestyle. It’s surrounding yourself with talented people and it’s thinking about how to make the restaurant experience the very best for the customer.”

When asked about his favorite aspect of being a culinary professional Chef Carlo responded” I like the variety of work and the daily challenges of the kitchen but most of all, I like being creative and expressing myself through the artistry of food.”

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