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Chef's Profile - Francesco Carli |
Francesco Carli is 45 years old and lives in Rio de Janeiro, Brazil. For thirteen years Carli has been Chef of The Hotel Cipriani Restaurant at the Copacabana Palace Hotel. Originally Carli came from the Hotel Cipriani in Venice for a short season and now would not consider going back.
Carli studied at the Hotel School Pellegrino Artusi in Italy until 1980 when he started to help his father at their hostel. When the hostel closed its doors, Carli worked in hotel restaurants.
In 1981 he returned to Asiago to work at the bakery Vecchia Milano, known for its tradition and quality and was later invited to open the bakery restaurant.
After his time at the Vecchia Milano, Carli took on some new challenges including responsibility for the Europe Hotel kitchen. He then received an invitation to fill a temporary spot for a few days in a renowned restaurant in the region, the Lepre Bianca. Displaying his art, Francesco received another invitation, now asking him to stay at the Lepre Bianca. Carli was now working for both restaurants and remained at the Lepre Bianca until 1993. |
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At that time he established contact with the Hotel Cipriani and in October of 1993 he began work in Venice. After a few months he accepted an invitation to enjoy a season in Brazil. Following a successful time, Carli was invited to stay and assumed the role of Chef of the Hotel Cipriani Restaurant at the Copacabana Palace Hotel and has not looked back. His time in Italy undoubtedly influenced Carli's style of cooking. Some of the dishes offered by Carli are directly from the menu of the Hotel Cipriani.
When he is not working at the restaurant, he likes to keep working with his hands as a writer, painter or even as electrician. “I like to learn new things. When I am in my day off these small works attract me and I am learning to do a little bit of everything.”
Francesco also participates in gastronomic reunions where gives lectures and courses. In 2002 he has also designed with other chefs, the menu for Brazilian airline 'Varig'. Francesco has also won his first contest sponsored by the Italian Cuisine Academy with the theme “O Risotto” (risotto with foie gras, red wine and fondue of black truffles).
In 1997, the Hotel Cipriani Restaurant was elected as the best Italian Restaurant by Veja Rio magazine. The restaurant has also received awards from Gula Magazine (famous gourmet magazine), Danusia Bárbara Guide (Danusia is a famous gourmet critical) and the award Romeo and Giulietta in Italy.
Since then, Chef Carli has continued to collect awards. The Hotel Cipriani Restaurant was elected as one of the ten best restaurants in the world by American magazine 'Hotel'. For the last four years the restaurant has been awarded the best restaurant by Veja Magazine (a famous magazine in Rio de Janeiro). |
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