Carbone-Darren

Darren Carbone

Biography

Darren Carbone serves as the Executive Chef of El Vez NYC, in the battery park city area of New York. Carbone brings more than a decade of culinary expertise in Latin flavors and cooking techniques, primarily drawing inspiration from Mexico and the Latin culinary landscape to create dishes that integrate the ingredients, techniques, and the soul of Mexican cuisine in a modern and vibrant restaurant in lower Manhattan.

Carbone found his calling while working in the catering department during his days as a student at the University of Buffalo, and upon graduation, he enrolled in... READ MORE

Darren Carbone serves as the Executive Chef of El Vez NYC, in the battery park city area of New York. Carbone brings more than a decade of culinary expertise in Latin flavors and cooking techniques, primarily drawing inspiration from Mexico and the Latin culinary landscape to create dishes that integrate the ingredients, techniques, and the soul of Mexican cuisine in a modern and vibrant restaurant in lower Manhattan.

Carbone found his calling while working in the catering department during his days as a student at the University of Buffalo, and upon graduation, he enrolled in the Culinary Institute of America. Carbone headed to Boston afterwards, spending two and a half years working at Hammersley’s Bistro under Gordon Hammersley. Following his stint in Boston, Carbone was then brought on board to Starr Restaurants in 2005 to oversee the growth of the group’s Mexican culinary concepts, coming on as executive chef at El Vez, and later at Alma de Cuba, where he worked under Douglas Rodriguez.

In 2010, Carbone returned to Boston as executive chef at Ken Oringer’s La Verdad. After briefly consulting with Rosa Mexicano Restaurants in 2012, he moved to New York City, serving as executive chef at Super Linda in Tribeca for one year. He and his wife then moved to Westport, Connecticut, where they opened a modern Latin concept called Tierra at The Old Town Hall in fall of 2013.

In 2014, Chef Carbone served as a regional chef for Barcelona Wine Bars restaurants in the North East, frequently traveling to numerous locations across the to provide support and mentorship to the restaurant group’s other executive chefs.

Carbone lives in Easton, Connecticut, with his wife and three sons.

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What is your favorite NYC restaurant? And what is your go-to dish? Rubirosa, Everything I have every had there is wonderful, from the black and white tagliatelle, or the thin crust pizzas, to the cavatelli, or even the mini rice balls all leave me completely satisfied every time. What is your ultimate meal? Rolling pasta with my kids and cooking anything with them. Passing on the little secrets and details that I was taught when first learning and appreciating how to cook make every meal with them memorable. What three things are always in your pantry? Salt because everything should be seasoned. Rice because of its versatility. And ice cream from my favorite ice cream shop ample hills, because every meal should finish with something a little sweet. If you weren't a chef, what would you be? History teacher. I have a degree in American history and always been facinated by the short but rich story of America. If you could cook with anyone, who would that be? My wife, Chef Sue Torres. She is a badass in the kitchen and inspires me everyday in and out of the kitchen. What’s your favorite NYCWFF memory? The first year we cooked at the Backyard BBQ, I hadn't even started with El Vez officially yet but chose to cook a fantastic brisket taco on our fresh corn tortillas. So much teamwork was needed to execute and my team really came together for me and the restaurant and make me incredibly proud in the way they executed my vision without having every worked with me before. I knew I was in the right place with El Vez.