Flavio Carnevale's Profile

Flavio's passion for cooking began at an early age. He was born into his family's business as the sole meat suppliers of his hometown in the region of Basilicata. Flavio would accompany his father to meetings with local farmers selecting the finest produce, to create all the family's meat products.

Following the 'paddock to plate' philosophy, Flavio comes from a family renowned for its quality organic meats and his mother's cured meats. Due to their reputatuion, many Italians travelled from larger outlying cities and towns to purchase the Carnevale's authentic meat goods. From Italy to Spain, and now to his Australian home in Darlinghurst, Flavio has 16 years experience working in some of the world's most charming restaurants.

During this time he has developed his own high standard of cuisine with a deep commitment to hospitality. Flavio has woven this personal ethos through many years working at Bar della Pace and Santa Lucia (Rome), Tragaluz (Barcelona), and Fratelli Paradiso (Potts Point). Now he brings these experiences to Popolo.

Popolo is the culmination of his ambition to create a restaurant that highlights the simple regional recipes he loves and offer exceptionally high standards of produce.