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Executive Chef Carlos Echeverri

Arriving in New Jersey at the age of eighteen, this Colombian born native had experimented for several months with higher education in his homeland, but felt the calling of America.

The Perfect Start
His dream, like so many others, was to start anew in this land of opportunity. He began humbly as a dishwasher. He quickly moved to the salad station, then food prep, then line cook, and then to the pasta station. At the height of his role as pasta maker, he was making sixty pounds a night. He was also gaining the attention of a young entrepreneur and mentor named Michael Cetrulo.

Based on the success of Il Mondo Vecchio in Madison, New Jersey, Michael decided to expand. Carlos was soon elevated to Head Chef and helped Michael open four more high-end Italian restaurants. Traveling throughout Italy for several weeks at a time, the two men volunteered for some of the most respected chefs in the world. For Carlos, “This was the perfect start to his career”.

With their hands-on knowledge gained in Italy, Michael, along with Carlos, opened Scalini Fedeli (Italian for “Steps of Faith”) first in New Jersey. Then in 1998 they opened a replica in the Tribeca suburb of New York City. Opening up against established restaurateur Robert Di Niro was daunting, but the results were beyond all expectations.

Building on this success, Piano Due Ristorante and Patio Bar was opened. Featuring a completely authentic and pure Italian theme, this restaurant featured over 1400 Italian wine bottles. Carlos would soon serve as Executive Chef and trainer for all five of Michael’s restaurants.

A Tough Move
In 2007, restaurant owner Eric Bergelson called. He had heard of Carlos from an associate who had previously worked at one of Cetrulo’s restaurants in New Jersey. Carlos knew it would be a tough move from Manhatten, but he was ready to be his own boss and to be an Executive Chef for a new Italian restaurant in the South. The slower pace and higher quality of life propelled Carlos to make the move. He was excited about the challenge of creating his own menu and assisting Eric in completing the concept for Coal Fired Bistro.

Managing a staff of six, Carlos loves the challenge of creating a new menu for each season of the year. His current favorite dishes on his menu are the Chicken Pescatore and the Egg Yolk Ravioli. His customers tell him his food is some of the best they’ve had anywhere in the world. As Carlos says, “I love to make people happy with my food…that is wonderful!” With the success of this upstart restaurant, Carlos hopes to grow the business and continue to make many more happy customers.