Bio
Born in Italy, Chef Massimo Carbone had little idea that his culinary training would lead to a settlement in America. Believing like many other Italian men that America was only a dream, he jumped at the chance to come when one of his friends mentioned a possibility for work in New York City.
Prior to his arrival in America in 1985, Massimo built an impressive resume in Italy. At the age of fourteen, he began studying at the prestigious Scuola Alberghiera of Lignano Sabbiadoro in Venice. After graduation he began work as a line cook with legendary Gualtiero Marchesi and Paul Bocuse in Lyoon, France. He also worked as chef de partie at the five star Grand Hotel in his hometown of Rimini. In December 1985, Massimo arrived in New York to work for restaurateur Luca Angiulli at the Beacon Hotel becoming also the executive chef of the hotel supervising all the catering department and the room service.He earned two stars at Gianluca restaurant from Mimi Sheraton of the New York Times, only six months after his arrival. In 1991 he went to work at the three stars San Domenico restaurant in New York.
Massimo then returned to Italy to spend time in Italy’s top kitchen, including the Michelin three star Enoteca Pinchiorri in Florence.
In 1994, he was named Executive Chef of Osteria Al Doge and after that with the same position at “Il Gattopardo” restaurant. In 1997 he became Executive Chef and partner of Brio restaurant in the upper eastside.In 2007 he opened Brio winebar in the upper east side, also in 2011 he opened another Brio in the Flatiron District in New York City. Massimo also has been consulting in several restaurant projects in New York City and all over USA for major restaurant groups (BICE, FRESCO BY SCOTTO etc) and is a food products adviser for Conca D'Oro imports. Also he has worked with different institutions on launching food products from Italy such as speck, asiago cheese, pasta riso scotti, Sicilian blood oranges and pecorino romano. He has appeared in several television food segments on CBS, NBC, RAi Italia, Food network etc. In 2010 New York Magazine voted his pasta dish "bucatini con le sarde" the best in NYC. In 2013 the Consorzio of Prosciutto di Parma nominated him as USA brand Ambassador in occasion of his 50 anniversary foundation. Massimo Carbone has been a judge several times for "Almost famous chef" competition for San Pellegrino. He also participated 5 times at NYWFF sponsored by Food and Wine magazine and has competed in Food Network battle "Best Meatball in USA" hosted by Giada De Laurentis. In April 2015 he raised a record $250.000 in a event for Table to Table's hosted by Mario Batali. In April 2015 he became President of AICNY (Association Italian chefs New York).
Company - Restaurant: President of AICNY (Association Italian chefs New York).
Location: New York New York