Our Chefs

Vinnie Carbone | Chef Owner

Vinnie the 3rd generation of family ownership continues Carbone’s long tradition of excellence in food and service in both his restaurants Carbone’s Ristorante and Carbone’s Kitchen. He has also established himself as a celebrated chef with national recognition from the prestigious James Beard Society. The selection of Carbone’s Ristorante as Best Italian by Connecticut Magazine, Hartford Magazine and other food publications reflect Vinnie’s culinary skills and passion for cooking. In addition, he maintains a very strong commitment to the community. Serata Di Cibo a signature event with proceeds benefiting the Connecticut Children’s Medical Center is in its second year of sponsorship by Carbone’s most recently being held at Carbone’s Kitchen. The Petit Foundation, Liver Foundation, and Hartford Public Library are among the other worthy non profit organization to benefit from Carbone’s support.

Paul Rafala | Executive Chef

Paul graduated from Johnson and Wales in 1983 and joined Carbone’s as a broiler chef for a short time. He then expanded his culinary skills by exploring other cuisines elsewhere, including classical French, Cajun and Creole. He returned to Carbone’s in 1984 as General Manager and Executive Chef. Carbone’s restaurants consistent reputation for excellence in cuisine are a product of his long term involvement. Along with Vinnie, he is also recognized by the James Beard Society.

Steven Hall | Head Chef

Steve attended Connecticut Culinary Instititute and did his internship at Cavey's Restaurant in Manchester. His passion for cooking continues in his position as Head Chef at Carbone’s Kitchen.

John McDowell | Head Chef

John McDowell has been artistically inclined for as long as anyone who knows him can remember. His father is a chef and John would frequent the restaurants he worked at from a young age. John’s first job ever was as a dishwasher at Carbone’s Ristorante in Hartford. Immediately out of high school, John decided to combine his natural, creative intuition with his love and appreciation of food by landing a job at a local restaurant. John’s dad worked for the Carbone family at the time and decided that if his son was to follow in his footsteps, he should do so with the Carbone family. John stayed in Hartford for a few years then left Carbone’s to grow and learn other styles of cooking and various world cuisines. Cavey’s and Compass Group were a couple of the places John was able to fine tune his culinary skills. After cooking food from around the world, such as German, French, Thai, Japanese and more, John realized that he loved cooking Italian food most, specifically hand making fresh pastas. With his affinity for pasta, it was only natural that John re-connected with Vinnie Carbone and became an integral part of the kitchen team, at first back in Hartford and now at Carbone’s Kitchen as head chef.

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6 Wintonbury Mall 

Bloomfield, CT 06002  


Free onsite parking

Mon – Thur:  11:30am – 9pm

Fri:  11:30am – 10pm

Sat:  4pm – 10pm

Sun:  3pm – 8pm