While working in Japan I gained my experience in wine sales, as a sushi chef, and as an apprentice cook in an Italian restaurant. In order to come to Canada I was hired as a sushi chef. Subsequently I was offered a job at Teatro as a cook where I learned a great deal about European cuisine; however my passion has always been with wine so when I was offered and opportunity at the Chicago Chophouse as a sommelier I jumped at the chance. Once I had gained enough knowledge I returned to Teatro where I was both cooking and a sommelier, then working as their wine director until August 2012.
Feeling I had a unique concept to offer Calgary I decided to venture out on my own and open Carino Bistro where we combine Italian and Japanese cooking styles. Many of our guests ask me how I developed this concept, but for me it is very simple because, although I was trained to cook Italian, I have a lot of Japanese food in my fridge at home! Also northern Italians seem to like what northern Japanese like and southern Italians seem to like what southern Japanese like. If you look at a map the shape of both countries look very similar, so this is a match made in heaven. The new trend in Japanese food in New York, Los Angeles and even Paris is Ramen which is what we are now introducing here in Calgary. That’s our next big wave, serious Ramen. Just saying.