About Us

OUR MISSION

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Using the principles of traditional charcoal and wood burning ovens and grills, Chef Chris will create tempting dishes with intense aroma and flavours that are customary to Italian cooking yet prepared with a modern twist.

OUR PROCESS

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Anthracite coal will be used daily for our imported pizza oven, which burns cleaner than wood and at higher temperatures enabling us to have perfectly cooked pizzas. Oak, cherry, peach, walnut, will be just a small sample of the wood varieties that will be used on our open fire grill.

OUR INGREDIENTS

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From our open fire grill, Casa Carbone will deliver local farm raised, hormone and steroid free meats and poultry. Specialty ingredients are imported from Italy to ensure a genuine Italian experience. Our pasta is fresh and made in house daily by our chef and recipes using handpicked seasonal seafood are created.

CHEF CHRISTOPHER THOMPSON

  • The passion for cooking is in Chef Christopher’s DNA

    With his Italian background, he learned at an early age that quality food is a fundamental ingredient to good living. For him the kitchen is a place to connect, to create, enjoy and savour.

  • Attended One of the Top Private Culinary Schools in Italy, Nestled in the Heart of Brescia

    Training under acclaimed Italian chefs such as Giuseppe Maffioli, Piergiorgio Giorilli, Diego Crosara, Roberto Carcangiu and Walter Zanoni.

    It was through this programme that the spark became fire and the wheels of Chris’ professional life were set in motion.

    He received additional expert training in an advanced fine dining course on preparing Risotti where he excelled and concluded with a progressive fine dining course on Low Temperature Cooking Methods, both held by Chef Giuseppe Maffioli at CastAlimenti in Brescia.

  • Christopher’s talent is revealed

    At a traditional cuisine restaurant located in the Province of Treviso, in the Italian region of Veneto, Casa Brusada was the perfect place for him to demonstrate his culinary education and develop his extremely high levels of quality and consistency.

  • Chef De Partie

    Christopher undertook the position of Chef de Partie at a Michelin guided restaurant located in Miane (TV), Italy. Da Gigetto, featured the finest seasonal north Italian dishes. Christopher was responsible for the execution and coordination of all starters or amuse-bouche and also all major events.

  • Demi Chef de Partie, Armani Ristorante, Burj Khalifa, Dubai

    At the Armani Ristorante in Dubai, Christopher’s role as Demi Chef de Partie, allowed him to demonstrate his rich gastronomic experience of Tuscany and other Italian regions.

    Christopher excelled at Armani Ristorante and quickly another transfer opportunity developed, this time internally to the highest elevated restaurant in the world, Atmosphere at Burj Khalifa. Christopher held the position of Chef de Partie under the direction of Executive Chef Dwayne Cheers. The emphasis at this Guinness World Record holding venue was upscale, fine dining with strict attention to plate presentation in an intense, high volume food production venue. Christopher executed all soup, sauce, pasta, gnocchi, risotti and supervised three team members, as well as ensured that all HACCP reports were maintained and monitored.

  • Souse Chef, Ruth’s Chris Steak House, Dubai

    Under the direction of Executive Chef Paul De Visser, Christopher perfected his skills and exceeded the high standards that this famous chain restaurant demands. His recipes were published on Recommended Pro Chef Recipes by Issuu and so were his interviews.

  • Executive Chef, Ruth’s Chris Steak House, Dubai

    Managing a profitable kitchen, and ensuring a high level of consistency, in the last quarter of 2013, Ruth’s Chris Steak House offered him the position of Executive Chef. This was Christopher’s first experience at solely running the kitchen and he enjoyed bringing an international culinary vision where consistency is king, and quality rules.

  • Butcha Steakhouse, Dubai

    Christopher was offered a large concept opportunity by Jumeirah Restaurant Group (UAE) where he worked hard, coordinating with Jumeirah corporate, to ensure a smooth opening and efficient kitchen operation in the new to be “Butcha Steakhouse” in Dubai.

    After this success Christopher was put in charge of the preopening team leading him to open and direct more than 5 different concepts within Jumeirah Group.

  • Dreams Come True

    Christopher is now back home with his family and preparing for his dream to take shape.  Keeping in mind his number one motto: “Consistency is king and quality rules”, in his own, soon to be Casa Carbone, he will bring to the table what has been forgotten of Italian Tradition: coal and wood cooking. A true joy for everyone to indulge in!