Audio By Carbonatix
Chef Matt Carvalho used to use Queen Creek Olive Oil in his kitchen at RnR Restaurant and Bar in Scottsdale. Now, del Piero, the in-house cafe of Tuscan-inspired cuisine at Queen Creek Olive Mill, is using Carvalho in theirs.
Carvalho, who started with RnR as executive sous chef when it opened in 2010 and whose résumé also includes Wildfish Seafood Grille at the Scottsdale Waterfront and Maestro’s Ocean Club, first crossed paths with Master Blender and owner of Queen Creek Olive Mill, Perry Rea, at RnR.
“Chef Carvalho is an amazing chef and we hired him with the goal to take del Piero to the next level,” Rea says. “Now that the Olive Mill is a destination for weddings and events, we need his expertise in catering and upscale dining. I can’t think of a bettter chef to head the del Piero Kitchen.”
Born and raised in Scottsdale and learning authentic recipes from his Italian Portuguese family, Carvalho started working in restaurants when he was fourteen years old. He attended the Arizona Culinary institute, was responsible for growing Maestro’s catering business, and has already created several new menu items for his new employer.
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