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 his three restaurants. 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.

Mark Maturo | Head Chef


Chef Mark Maturo, a native of Connecticut, grew up in the South End of Hartford. Early in his career he was the Sous Chef at well-known Hartford eateries including The Hearthstone, Sorrento’s and The Civic Café. Mark moved to Vermont in 1992 and held various positions as Head Chef, Chef De Cuisine at The Stratton Mountain Club and Executive Chef at The Grand Summit Resort Hotel at Mount Snow. In 2000 and 2001, Mark and his culinary team executed all meals for the Winter X Games, including athletes, production staff and VIP guests. In 2010, Mark joined the world renowned Relais & Chateau-rated Inn at Sawmill Farm in West Dover, VT to open Nonna’s Italian Restaurant. Additional accolades include two invitations as Host Chef from the James Beard foundation in New York. In 2014, Mark returned to Connecticut to be close to family and became Head Chef at Carbone’s Kitchen in Bloomfield. In 2016 he married his best friend and soul mate Michelle; they reside in Wethersfield. He enjoys traveling with his wife and spending time with his son Justin and daughter Emily.

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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