03 MAY, 16
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“You need to have the eye of a tiger in the kitchen! If you want to see your dreams come true then you always need to push yourself and work hard, very hard!” Here it is the determination from a young and talented Carlo Scotto, the Head Chef of the AA Babbo Restaurant in Mayfair http://www.babborestaurant.co.uk/ .
Carlo discovered his love for food very early. At the age of 7 he was playing with pods and vegetables and helping his mother cooking for the family. At 13 years old he started his career in his home country: Naples, Italy with his first paid job as Kitchen Assistant. His determination and strong personality moved him to London 4 years later in order to find the right path and fit. “I left Italy and my family at the age of 17, at that point I knew that my country wouldn’t be able to help my hunger for success. Italy is a marvellous land, full of traditions and powerful culinary concepts, yet without good career opportunities. London was slightly different at the time, but still full of guys willing to learn and absorb as many techniques and recipes as possible”.
He spent some time with Pierre Gagnair in France and Carlo Mirarchi in New York. His talented skills were quickly acknowledged from some of the most successful chefs in London. He worked alongside stars such as: Angela Hartnett, Chris and Corbin and Galvin at La Chapel Restaurant where he exceeded as a Sous Chef.
“Never stop! Always plan ahead. Set every year your goals and once you achieved them, start again with a new more challenging program”. With his artistic mind, ready for the next match, Carlo moved to Babbo as Head Chef. He give a go at an explosion of flavours, menu after menu.



 
“Being a chef and a father is very difficult. I am truly lucky and glad to have an outstanding woman beside me that supports me and understand me always, no matter what. I love my son more than anything else in the entire world and I will make sure he is happy and he has everything he needs, starting from a happy dad. The hospitality industry is a tough one, long hours, physically demanding and incredible stressful, however, I can’t see myself in a different profession. I love what I do, and I love to share my passion with younger guys that, like me, are traveling the world to find the perfect flavour” 


Erika Visentin Bonomo - Divisional Manager 
03 MAY, 16
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