Mario Carbone

Mario Carbone is a chef, restaurateur, and cofounder of Major Food Group, a hospitality company known for Carbone and more than 50 restaurants worldwide. Carbone graduated from the Culinary Institute of America, where he met Rich Torrisi, who would later become a key business partner in forming Major Food Group. Carbone gained experience in notable kitchens in the United States and abroad, including an apprenticeship at Mario Batali's Babbo, a role on the opening team at Lupa Osteria Romana in Greenwich Village, and time at La Dogana, a family-run restaurant on the western coast of Tuscany. Upon returning to the United States, Carbone learned classic French cuisine from Daniel Boulud before working with mentor Mark Ladner at Del Posto.

Carbone served as executive sous chef at Del Posto, which received two Michelin stars, making it the first Italian restaurant in America to earn that distinction. Seeking to pursue his own culinary vision, Carbone partnered with Torrisi to open "Torrisi Italian Specialties" on Mulberry Street, offering Italian-American sandwiches and later an innovative prix fixe dinner. Major Food Group was established when Carbone and Torrisi joined forces with entrepreneur Jeff Zalaznick, expanding their initial concept into a global hospitality brand.

Carbone, an Italian-American restaurant in New York, pays homage to mid-century fine dining establishments and is located in the historic Rocco's Restaurant space on Thompson Street. The restaurant is recognized for transforming Italian-American cuisine into meticulously crafted dining experiences, with signature dishes such as spicy rigatoni. The New York location earned a Michelin star and is known for its distinctive atmosphere and culinary approach. Major Food Group's portfolio includes Carbone, Sadelle's, Parm, and Dirty French, with restaurants in cities such as Dubai, Miami, Las Vegas, Hong Kong, and London.

Carbone has been nominated for the James Beard Award for Best Chef in America and, along with Torrisi, was named among Food & Wine Magazine's Best New Chefs. His restaurant was a finalist for the James Beard Foundation Award for Best New Restaurant, and he received the CIA Leadership Award. Carbone is involved in creative direction, curating music, wardrobe, china, glassware, and graphic design, contributing to the Major Food Group brand identity. Carbone's work in Italian-American cuisine, restaurant management, and hospitality continues to influence the global dining industry.