Chef Carlo is a graduate of both The Art Institute of Washington D.C. and the Auguste Escoffier School of Culinary Arts, with over 20 years of experience in the culinary industry. Throughout his career, he has worked in a diverse range of health facilities and restaurants across the U.S., specializing in everything from Cajun and Spanish cuisine to American bistro fare. Chef Carlo has also hosted unforgettable pig roasts and BBQs, from classic American to Hawaiian, all while skillfully adapting menus to meet specific dietary needs. Raised in New York, his culinary journey was further enriched by attending culinary school, expanding his palate to embrace a variety of global flavors. As an Army veteran, he traveled the world, immersing himself in different cuisines and bringing those experiences into his cooking.