How a New York chef grew one restaurant into a global brand
Mario Carbone is Co-founder and Managing Partner of Major Food Group, and his restaurant Carbone is one of New York’s toughest reservations. Ryan Patel goes back with him to the original Thompson Street kitchen, where they cook rigatoni alla Norma. Carbone explains why he won’t reinvent Italian-American food, and why he treats the dining room like a play. He walks the block with his longtime staff and checks the Carbone sauce shelf at Whole Foods. He also explains how he plans to grow without standing in every kitchen.
Timestamps:
00:00 Inside Carbone
01:35 Back on Thompson Street
02:02 Advice to his younger self
02:47 The original Carbone kitchen
03:08 Cooking rigatoni alla Norma
03:58 Why he won’t reinvent Italian food
05:40 The devil’s in the details
06:44 The restaurant as a play
08:19 Building a team that stays
09:46 Walking the block with Ricky
11:10 New York’s other Little Italy
13:14 Putting Carbone in a jar
15:04 Will a jar hurt the brand?
16:22 Top shelf at Whole Foods
17:17 Inside ZZ’s Club
18:00 Creativity and scaling
18:33 Learning patience
19:38 Still a chef
20:37 Rapid fire
21:28 Instinct over data
22:44 Kitchen or dining room
24:18 Learning packaged goods from Eric Skae
25:17 Major Food Group in 10 years
26:30 Carrying tradition forward
Featuring:
Mario Carbone, Co-founder and Managing Partner, Major Food Group
Eric Skae, CEO, Carbone Fine Food (mentioned)
Ryan Patel, Host, How They Run
#MarioCarbone #Carbone #MajorFoodGroup #HowTheyRun #YahooFinance
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