Former New Yorker Leads Historic Manassas Restaurant
Kyle Bianco, New York native, has been working with food since he was 10 years old, helping with deliveries for his family’s Italian wholesale business that provided food to more than 900 New York restaurants. The 32-year-old, head chef revealed his new summer menu at Carmello’s in Old Town Manassas, Va. sighting his signature dishes as the 18 oz. Grilled Drunken Bone-in Ribeye with Garlic Herb Oyster Mushrooms and Loaded Twice-Baked Potato and Grilled Australian Lamb Loin Chops with Creamy Polenta, Balsamic Marinated Vegetables and Tapenade. For more information, go to www.carmellos.com.
A father of two young boys, Bianco balances being a parent and chef carefully. But hard work is not new to this chef. After losing his own father in a tragic accident at the young age of 10, Bianco became entrenched in the world of food and food services through his uncle’s wholesale food business. When he wasn’t doing deliveries, he was washing dishes or preparing food. At 15, he got his first official kitchen job doing dishes and working various kitchen jobs before being hired by executive chef, Andy McFadden at Robert Trent Jones Golf Club in Gainesville, Va. After being mentored by Chef McFadden for three years, Bianco became executive sous chef.
He is passionate about cultivating Carmello’s backyard herb garden with basil oregano, thyme, rosemary, chives, mint, sage, lemon verbena, parsley, cilantro and micro greens.
“I love everything about food; the presentation, the color, the taste, the texture and smells,” said Kyle Bianco, head chef of Carmello’s in Old Town Manassas, Va. “I love experimenting with flavors and blending creativity to produce those great flavors,” said Bianco.
Bianco resides in Manassas, Va. When he isn’t in the kitchen, he’s spending time with his two sons, 8 years old and 3 years old.
See website for new summer menu.