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Carlo Alessandro Cavallo

About the Chef

Chef Carlo Cavallo began his culinary career in 1991 as a Sous Chef and Pastry Chef at the famed L’Assassino Ristorante in Milan, Italy. He spent three years as an Executive Chef for Giorgio Armani’s restaurants in Beverly Hills, Boston, and Costa Mesa. Chef Carlo developed an ardent following from the Hollywood celebrities who frequently dined there. While with Armani, Chef Carlo received numerous accolades and was honored as: ​ “Best New Chef of the Year” by Los Angeles Magazine." ​ In 1999, after several years serving as an Executive Chef for top rated restaurants, Chef Carlo opened his own establishment, Meritage Martini Oyster Bar & Grille, in Sonoma, California. Meritage quickly became extremely popular with locals in Sonoma and Napa Counties. It was deemed one of ​ "Wine Country’s "Finest seafood restaurants." For Chef Carlo, Meritage offered the perfect venue to blend his European heritage with California’s wine country sophistication. Chef Carlo won numerous awards for his food and cocktails, including three consecutive, "Best Overall Martini” wins at the famous Sonoma Martini Madness competition. Meritage was also the perennial winner of “Best Seafood Restaurant” in Sonoma and Napa Counties since the year 2000. In addition to the restaurant itself, Chef Carlo created a hugely successful catering division, creating unique meals for weddings, private dinners, wineries, and other special events. In May 2014 Chef Carlo closed the popular Meritage, much to the dismay of his many avid cutomers. He is known for having a desire to keep things fresh and bring new food concepts to the public. The talented Chef decided to create a new concept, opening the new B&V Whiskey Bar & Grille in the Historic Sonoma Creamery building. B&V's upscale casual format and menu was inspired, in part, after Chef Carlo won "2009’s Best Beef in America Chefs Challenge" The restaurant boasts a larger well-appointed kitchen space, allowing Chef Carlo to focus on creating customized culinary experiences for his many wine industry and catering clients. Recognition and Awards “Best New Chef of the Year” (Los Angeles Magazine) “Best Seafood Restaurant” Napa & Sonoma County (2000-2014) "Best Beef in America" 2009 winner of the Chefs Challenge “Best Overall Martini” (Sonoma Martini Madness, 2009, 2010, & 2011) Winner, Steel Chef Competition (Wine Country Weekend, 2013) Silver Medal of Achievement, Italian Culinary Institute of Rome, 2012 Star Chef (Sonoma Showcase of Food & Wine) 2009 Appearances on Food Network (“Pick of the Day” and “Chef du Jour”); NBC (“In Wine Country”); CNN's "On the Menu", PBS and ABC morning news; and Japanese and French television programs Recipes/restaurants featured In the New York Times, Los Angeles Times, Gourmet Magazine, Wine Spectator, Wine Enthusiast, Wine News, Tasting Panel, La Cucina Italiana, Chef Magazine, Conde Nast, Food and Wine, San Francisco Chronicle, Santa Rosa Press Democrat, and Marin Independent Journal, as well as other publications

Signature Dish

I have many "Signature dishes"!!


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