Naples born, Carlo Scotto started cooking at a young age standing knee high next to his grandmother in Italy. He was ambitious to be a successful chef even then and joined a professional kitchen at the tender age of 13 taking a job as a chef apprentice at the Michelin-starred restaurant Don Salvatore in Naples.
Since then, he has travelled the world honing his craft in some of the world’s most renowned kitchens. Globe-trotting culinary adventures became an integral part of the development of his recipes discovering the cultures behind the ingredients and bringing this to the table through his theatrical and experimental cuisine. He would define his style now as European with global influence. Carlo fell in love with Japan, France and Sweden and made them his home for a time before settling in London in 2008. His passion and determination to become a leading chef grew into an obsession and his path took him to some of London’s top kitchens to refine his skills including Gordon Ramsay Holdings, Angela Hartnett at Murano and Galvin at La Chapelle, to name a few.
Carlo loves to be behind the stoves using unusual flavours and experimental techniques. He describes his dishes as ‘precise and elegant with a hint of madness’. His latest restaurant, Amethyst in London’s Mayfair offered 6 and 12-course fine dining tasting menus and collected much acclaim and praise. Carlo’s food takes diners on a gastronomic journey of meticulously prepared plates featuring clever and creative flavour combinations, influenced by the simplicity and elegance of Nordic and Japanese cuisine, with French and Arabic influences. His dishes include Burned Hay Croquette; Scallops & Wasabi Caviar Tartelette; Salmon & Foie Gras; Caramel Miso Black Cod & Naganegi Dashi; and Ras El Hanout Beef, Apple & Date.
Carlo’s talent as a chef, his passion for travel, his extrovert personality and chiselled good looks are made for television. Outside of the kitchen he is a competitive mixed martial artist and he uses the training in martial art skills for mental strength and focus back in the kitchen.
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