Passionate about art and cuisine, Carlo Alberto d’Audino, chef at the “Roland Brancaccio” restaurant in Rome, has found a way to combine his vocations.
A Calabrian Sicilian, Carlo Alberto d’Audino embarked on artistic studies before focusing on cuisine. His professional debut was in 2011, and then, in 2013, he attended the basic and advanced cooking courses at Alma.
After his training year, he worked as a chef de partie at the “Trussardi alla scala” restaurant for two years, a role he also held at “Open Colonna”; later, he moved to “T'a Milano Gourmet” as an executive chef, a position he also maintained at “Ristornate Voy” and “Ristorante Orlando”, both in Rome. While working in the kitchen, he also performed consulting operations for venues such as “Malandros - Bodega de Tapas” and “Meaters - Brace Bar”.
Since 2021, Carlo Alberto has been working at the “Roland Brancaccio” restaurant, located in Palazzo Brancaccio next to the Spazio Field exhibition areas: eventually, his passion for art and cuisine fused. Indeed, the chef's talent translates into exquisite dishes presented in the elegant style that characterizes the exhibited works and the architecture of the historic palace. On December 7, 2023, “Roland Brancaccio” will host a four-handed dinner featuring d’Audino and Gianfranco Pascucci, conceived by Reporter Gourmet.
