Chef Roberto Carboni possesses an extensive and impressive background in Italian cuisine. Born in Arezzo, Italy, near the magnificent hills of Tuscany, his career as a restaurateur and Italian chef began when he was only twelve-years-old. Along with his two hardworking brothers, he owned two authentic pizzeria/bars where they formulated a delicious menu of pizza, sandwiches, homemade gelato, frappe, coffee and exquisite desserts. At age twenty-two, he became sole owner of Il Peschereccio, a popular Pizzeria Ristorante in Miramare di Rimini along the majestic Adriatic Coast, specializing in regional seafood. By this time, Chef Carboni had learned to make pizza from one of the best – his talented brother Dario, a professional pizza chef at Da Sandro, one of the most renowned pizzerias in Rimini, Italy.

Chef Carboni’s expertise as a restaurateur and chef continued to expand in other areas of Northern Italian Cuisine alongside Executive Chef Lino Bisconti from the Culinary Institute of Rimini and Riccione – an institute with a long history of having molded and trained many renowned Italian chefs. In 1986, his restaurant, Il Peschereccio, was sold and Chef Carboni embarked on an adventure to the United States. Upon arriving in the U.S., he worked at two very well known restaurants in the Washington D.C. area: Tiberio and Galileo’s. In 1987, Roberto moved to Los Angeles to open and run the bakery at Mum’s restaurant located in Long Beach where he was head of making dessert, fresh baked breads, pizza and pasta. In 1988, he left to work at Valentino’s in the buzzing city of Santa Monica, where he met his future business partner.

Later that year in September, the pair successfully opened their own restaurant, Il Tiramisu, located in the trendy neighborhood of Sherman Oaks. Il Tiramisu was one of the few Northern Italian restaurants at that time, specializing in fresh seafood dishes, homemade stuffed pastas, risotto, polenta, some specialty meat dishes, pizzas and tantalizing desserts, which quickly became unique signature dishes for their highly popular restaurant. After a prosperous decade, Il Tiramisu was sold and Chef Carboni expanded his professional horizons as a guest chef on a morning cooking show on a Spanish television network, and began offering various services in restaurant design and consulting.

Chef Roberto Carboni continues his passion for cooking and fine cuisine by providing an array of services, including; personal chef, catering special events, teaching gourmet cooking classes, training other chefs and consulting for the restaurant industry. Chef Carboni is a genuine Italian treasure who will amaze you with his precise cooking skills, vast knowledge of food and infectious smile!