Growing up in Naples, Carlo Scotto’s education in cooking began early, and came from the same place many young Italian boys also learn to cook – from his grandmother. His first steps in a professional kitchen came at age 13, when he took a job as a chef apprentice at the Michelin starred restaurant Don Salvatore. He fell in love with the environment and it was the place that solidified his determination to become a chef. His passion grew into an obsession, and his path took him to London to hone his skills and learn from the best.
His first job in London came at Corbin & King, it was here, he was introduced to fine dining service and learned the importance of attention to detail when it came to the front of house and then came the opportunity to joining Gordon Ramsay restaurant, Michelin starred Murano under Angela Hartnett, whom he still credits as his mentor to this day. It was Hartnett who encouraged him, pushed him and unleashed his potential and a place he credits for teaching him discipline too.
His search for perfection continued at Michelin starred Galvin La Chapelle, before taking his first Head Chef job at Babbo in Mayfair. He was just 26 at the time, and won multiple awards for his French-inspired Italian cuisine.
Now aged 32, Carlo is about to open his first solo project: Xier. It will become a place inspired by his travels through kitchens from Europe to Asia, where he studied different cultures, techniques and ingredients. A modern European restaurant will showcase not just his experience and meticulous perfectionism and drive, but also his personality on the plate; it will become the next chapter in his own journey.