With a name like Rafala, you may have guessed that Paul is Italian. Like Vinnie Carbone, Paul is also third generation Italian, with all four of his grandparents originating from the small village of Melilli, located just North of Siracusa on the island of Sicily. He came to Carbone's Ristorante in 1984 - originally hired by Guy Carbone (Vinnie's dad) - having graduated from the prestigious Johnson & Wales School of Culinary Arts in Providence, Rhode Island. The allure of opportunities beyond Connecticut soon drew Paul to pursue other positions and he left the state for ten years, perfecting his culinary skills up and down the Eastern Seaboard. Then in 1995 Paul returned to Hartford and fortunately for us, Carbone's. Today he is the Executive Chef and General Manager of the restaurant, working along side Vinnie, bringing Carbone's Ristorante into the new millennium. Paul resides in Somer's, CT with his wife Colleen and their four children, Matthew, C.J., Paul, Clara. His culinary philosophy? He carries on the tradition of Guy Carbone - "Inside Out Cooking": each dish is made with high quality ingredients that stand on their own and when expertly combined, create unforgettable food. "Carbone's will never be outdone in value for our customers dollar. Our goal is to create an experience for our guests where after walking through our doors, you have nothing else to do but relax and enjoy our hospitality. We want you to feel like you have visited us at our home as a friend." - Paul Rafala
Paul prepares his Alfredo alla Pollo for Channel WFSB Channel 3
NBC30 visits Carbone's during Taste of Hartford Week
Where it all began, Melilli, Sicily
MEET VINNIE CARBONE
Saw your restaurant on Channel 3 this morning. We're going to have to check you guys out sometime! Great picture of St. Seb's that was our family's parish church too (Sampieri's from Ansonia/Oxford, CT).
ReplyDeleteMy name is Nunzio Rafala and my dad Giuseppe was born in Melilli.
ReplyDeleteHow cool is that.
We gotta be related [smile]