Chef Carlos was born and raised in Minas Gerais, Brasil where he attended culinary school and took a special interest in French and Italian cuisines. In 1993, he came to the United States to work in a popular Brasilian restaurant in Washington DC and then in a café in Georgetown, expanding his expertise in French cuisine.

 

Later, Chef Carlos accepted the challenge of moving to Richmond to help open a new Italian restaurant in Shockoe Slip, La Grotta.  There and at Amici, in Carytown, Carlos further developed his Italian culinary abilities. After some time, Carlos became the Executive Chef at the Federal Reserve Bank of Richmond and later worked managing another Italian restaurant.

 

Today, Chef Carlos is excited to create new dishes and to welcome Richmonders and visitors alike to Bistro Twenty Seven where he hopes to introduce them to new, delectable favorites.