Carlo Bernardini

Carlo, born in Venice and raised at his family Hotel-Restaurant where he grew up surrounded by the rhythm’s of the Venetian seasons, the wonders of produces from the local sea and fields, and of course, his grandmother’s inspiring home cooking.

After being graduated from the Culinary School in Venice and from the Hotel Management Institute in Switzerland, Carlo approach the Kitchens of Europe and Italy under renowned Chef’s as Pierre Gilgen, Anton Mossiman, Pierre Gaignare and as well vital cooking experiences at such places as

The Dorchester in London, Palace in St. Moritz, Cipriani in Venice, Villa San Michele in Florence and at St. Etienne.

Following these years at this finest Kitchens and establishments Carlo made his way to the United States from San Francisco Aqua and at Le Cirque in New York.

This brought him to join the Four Seasons Hotels Group as Executive Chef in the Far East, from Tokyo to Singapore and Bangkok, where this made a big turn in his cooking inspiration from the native Italy to combine with an exotic flair.

This continues moving experience brought him to open as well the newly Four Seasons Hotel Istanbul, London Canary Wharf, Lisbon and Cairo.

In 2002, Carlo decides to look for a new independent venture in his Culinary Life Style, while establishing his own Consultancy Company which involve him in several projects of New Restaurants in Paris, Milan, Prague and London since then.

Carlo Bernardini as truly modern Chef, latest establishment in October 2016 with the opening of “Bacaro Miami”, Wine & Friends, a new place where to taste and enjoy a wide selection of Wines from around the world and freshly made small dishes Menu type, using seasonal fresh ingredients with unique cooking style and Venetian touch in the exotic city of Miami Beach.