Carlo Cavallo

Chef Carlo Cavallo

carlo-cavallo-largeCarlo Cavallo’s background spans the globe and the culinary spectrum. Currently the Executive Chef & President at Sonoma-Meritâge Martini Oyster Bar & Grille, Carlo was on a different path in the field of genetic engineering when a friend convinced him to put his culinary talent to use as a chef.

As a dual citizen of both the US and Italy, he grew up splitting his time between New York and Verona. His first restaurant job was as Pastry Chef at L’Assassino in Milan, a local celebrity hot spot. Chef Carlo then took on the position of Chef du Cuisine at the Belmonte Hotel in Lugano, Switzerland, where he perfected French Provençal cuisine. Upon returning to Los Angeles, Chef served as Executive Chef for Giorgio Armani’s restaurants in Beverly Hills, Boston and Costa Mesa. From there, he went on to Corporate Executive Chef/Director of Operations for Piazza D’Angelo, overseeing restaurants in multiple cities across California & Nevada. He launched Piazza D’Angelo’s catering operations, which serves three hotels in Northern California. Chef’s roster of clients ranged from celebrities to European dignitaries and ambassadors.

Chef Cavallo added culinary instructor to his responsibilities, teaching at the award-winning Ramekins Cooking School. Chef also recently opened his own private cooking school in Napa Valley, Villetta Cavallo. This culmination of skills and experience took him to his current position.

In 1999, Chef opened Sonoma-Meritâge Martini Oyster Bar & Grille. It was here that Chef Carlo was introduced to The Perfect Purée of Napa Valley’s extensive line of products. He utilizes the purees, concentrates and zests in all his menus, from entrees to desserts to cocktails. He makes a guava passion fruit panna cotta with The Perfect Purée’s Pink Guava Puree and Passion Fruit Concentrate. On his dinner menu, Carlo serves a pork tenderloin dish with a pomegranate reduction, made with the Pomegranate Concentrate. At the bar, he features the Sicilian Kiss, awarded top prize at both the 2009 and 2010 Sonoma Olive Festival’s Martini Madness competition. This cocktail is made with Prosecco, Cointreau, and The Perfect Purée’s Blood Orange Concentrate.

Carlo continues to find new ways to incorporate the fresh flavors and nuances that The Perfect Purée’s products add to his desserts, cocktails and dishes.

Recipes

Stuffed Pork Tenderloin Medallions and Pomegranate Sauce
Mexican Geisha

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