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.”