Enzo Carbone

今日はEnzo Carboneを紹介します。
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Enzo Carbone - cuisinier

Respect for People and Culture & Passion is the Essence

My interest in cooking rose from within my family and relatives who were part owners and chefs of a simple “Trattoria” in Napoli, the sunny south of Italy. By the tender age of 14 I was well versed in family style and traditional Italian cooking. But my life – as well as my career aspirations were formalized when I was accepted as an apprentice chef at the famous “Circolo della Stampa” restaurant in Napoli.

After gaining first hand experience from my master chef, Signore Gaetano Riccio…. at the “Circolo della Stampa” and I got to know about the classical Italian cuisine as well as my profound knowledge in produce. In order to enhance my practical skills with business acumen I studied hotel management in schools in Napoli, Italy and Switzerland – the famous “La Roche” Institute in Crans Montana.

At 19 my career was presented with the opportunity to become the leading Sous-Chef of “Hotel du Golf”, in Villars-Ollon in Switzerland. My passion, hard work, creativity, eye for detail, and inbred hospitality made the re-opened restaurant in the hotel an instant success and I dedicated a further year to my employer, leading his team to several awards which have been crowned with the win of the “Best hotel restaurant” of the International Salon Culinaire organization.

Now it was time for me, by then only 21, to try my luck far away from home and I took up an opportunity in Wellington, New Zealand. The highlight for me, in this fast paced and exciting new world, was the International Culinaire Salon award for my “Café Pacific” in the year of 1997 for the best restaurant in New Zealand as well as the “Chef of the Year” award.

A new challenge was blossoming with the idea to explore the corporate hotel business point of view and I joined an international and food and beverage leading company who was home for me for many years to come. The first appointment brought me to the Middle East and the romantic Sultanate of Oman where I was hired to manage “Tuscany” restaurant – brand new and full of opportunities. Within a very short time this restaurant made it to the top ranks of the country and later as the best Italian restaurant in the Middle East. Many awards and many very special events and parties have made my career a very colorful and successful one.

But it is all about growing and improving – so after the overwhelming success I got the opportunity, a new frontier to explore - to live and to work in China – on “Top of the World” at the Italian restaurant “Cucina” in the tallest building in China and the tallest hotel in the world – the Grand Hyatt Shanghai and it’s 88 floors became my new home. Honest, down to earth delicious food works everywhere – so it did here. The hotel and the restaurant have been receiving numerous awards and I was able to develop further – extending my knowledge on food, products, on countries and cultures – but most if it – on people. People are who made me what I am today – people I was able to serve, learning from or teaching my way of cuisine – that has made my life to what it is today – filled with excitement, passion, the strive for constant improving and long working hours – I just love my life!

Achievements and Career Highlights

1999 - Award “The Best and Most Innovative” restaurant in Oman at “Tuscany” at the Grand Hyatt Muscat.

2000 – Award – the best Italian Restaurant in the Middle East with “Tuscany” at the Grand Hyatt Muscat.

2003 – Award “Best Italian restaurant” in Shanghai at “Cucina” at the Grand Hyatt Shanghai

2004 - Award “Gold Spoon” at “Cucina” restaurant Grand Hyatt Shanghai with City Weekend Magazine

2005 - TV programme with Gianfranco Vissani, 2 star Michelin chef at Grand Hyatt Shanghai

2005 - Award “Best plated Dessert” Targa Fabbri Amarena, Rimini, Italy

2005 - Award “Ambassador of the Culinary Arts” out of Italy Premio Guido Alciati Turin

2006 - Co-founder of the organization “....” which created a network of Italian chefs all around the world and promotes the exchange of ideas, recipes, new cooking methods or special ingredients and to give support to those who need it – on the spot and from the heart.