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CHEF'S PAGE

Carlo Apolloni
Executive Chef,
Tuscan Oven Restaurant Group

Tuscan Oven Restaurant Group is honored to announce the return of Carlo Apolloni to head up all kitchens as Corporate Executive Chef. Carlo, known for his inventive seafood dishes and his use of the finest ingredients in all his creations, will also act as Pasta Moto's (Tuscan Oven's casual concept in San Francisco) corporate executive chef as well.

Carlo, who worked as Norwalk's Executive Chef last year and recently worked at Salute Restaurant in Manhattan, is back and excited to renew his position with the Tuscan Oven Restaurant Group.

Carlo was born and raised in Sicily. At age 8, after a trip to The Culinary Institute of America, Carlo knew where his dream would take him. After returning to Florence, Carlo began cooking the family dinners with his mother. By the age of twelve he was working in La Cascina, a local restaurant. In 2005, after working in Le Cirque Las Vegas as sous chef, Carlo was moved to Osteria del Circo in Manhattan as executive chef.

Carlo was recently mentioned in The New York Times Dining and Wine Section as "Chef on the Move" We are proud to have Carlo with us once again.