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Chef Carlo Bernardini CarloBernandini 201x300

Chef Carlo Bernardini

Carlo, born in Venice and raised at his family Hotel-Restaurant where he grew up surrounded by Venetian seasons and his grandmother’s inspiring home cooking. After graduating from the Culinary School in Venice and from the Hotel Management Institute in Switzerland, Carlo started his carrer under renowned Chef’s such as Pierre Gilgen, Anton Mossiman, Pierre Gaignare and at such places as, The Dorchester, Palace in St. Moritz, Cipriani in Venice, to mention some names. Following these years at this finest Kitchens and establishments Carlo made his way to the United States from San Francisco Aqua and at Le Cirque in New York. This brought him to join the Four Seasons Hotels Group as Executive Chef in the Far East. In 2002, Carlo decides to look for a new independent venture in his Culinary Life Style, while establishing his own Consultancy

Fettucine Mushrooms and Red Prawns

If you want to cook with us, here’s what you’ll need to make Fettuccine with mushrooms and red prawns.
250g fresh fettuccine pasta8pcs fresh whole red prawns 150g fresh porcini mushrooms 2 garlic cloves 1 bunch fresh parsley 1 bunch fresh basil Extra virgin olive oil, salt & pepper

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Risotto with Green Asparagus, Lemon Zest and Burrata

The Italian chef, now based in Istanbul, is famous for his passion of Mediterranean cuisine and only uses ingredients in season to maximise their intensive aromas and flavours.

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Paccheri Gorgonzola & Spinach