When people ask me what my passions are my answers are always food & fishing. I have over 30 years experience in restaurants and hotels in Italy, Switzerland, Oman, UK, New Zealand, Korea, China, Japan, Singapore, Hong Kong and Turkey. I specialise in pre-opening and my culinary experience covers an extensive multitude of cuisines.My interest in cooking rose from within my family who owned a famed Trattoria in Naples, Italy. By the age of 14 I was already well versed in traditional, family-style Italian cooking and decided to make a career as a chef. My career aspirations were formalised through an apprenticeship at the eminent Circolo della Stampa restaurant in Napoli. I have a record of establishing restaurants of international quality, reputation and style and am very proud to be the recipient of many awards, including the Ambassador of the Culinary Arts Award from the Italian Premio Guido Alciati Turin.It was at Circolo della Stampa where I learned to create the characteristic cuisine that is now a staple of the menus at CAPO and also featured at Mammamia! (Shanghai, Wuxi and Suzhou) 208 Duecento Otto (Hong Kong) and PiPa (Istanbul).In 2006 I joined the Salvatore Cuomo Group as Corporate Executive Chef and Managing Director for the Asian Pacific region. Under my management, the group opened multiple restaurants in Korea, China, Japan and Singapore including The Kitchen in Shanghai that was named Best Italian Restaurant by Shanghai Tattler and one of Asia’s Finest Restaurants in the Miele Guide for 2009/2010.Along with Yenn Wong, of JIA Boutique Hotels & Epicure, I conceptualised the restaurant Issimo in JIA Shanghai in March 2008 and then 208 Duecento Otto in May 2010 in Soho, Hong Kong. My position as Group Executive Chef at Enzo Carbone Restaurants (2010 - 2015) involved extensive travel away from home. As a single father I made a life changing decision for me and my children and stepped down from this role. We had 2 wonderful years in New Zealand and returned to China for my children to complete their education at international school standard. My skill include a strong business sense; conceptualisation, streamlining operations and culinary & service improvement. I have a natural ability to create an enthusiastic, motivated and productive working environment within a culinary excellence and customer-satisfaction oriented team. I approach my work with a blend of creative flair, culinary expertise, passion and engaging interpersonal skills. My role model when it comes to cooking is definitely my mamma!Google - Chef Enzo Carbone