		Carlo Soranno
		Chef Carlo Soranno hails from Queens, New York. He began his culinary journey at an early age learning simple Italian preparations from his mother and grandmother. Chef Carlo is a founding partner and the Executive Chef of My Chef Direct. Along with business partner Amanda Jaffe, he has brought together a talented team of chefs and food experts to create the ultimate consulting group for creating lavish dinner parties, providing weekly meal services, and instructing private or group cooking lessons.
		A graduate of Johnson and Wales Culinary University in Providence, RI, Chef Carlo held the position of Executive Chef at the prestigious Mercury Grill in Washington, DC, for over two years. Placing emphasis on living in different parts of the United States to hone his various culinary skills, Chef Carlo moved to San Francisco, where he worked in many restaurant kitchens including the famed Mecca, a Market Street “Castro experience.” Under the tutelage of mentor Michael Fennely, regarded as an originator of "California Cuisine," Chef Carlo's expertise in pairing wine with the organic flavors of California-based produce and products flourished, helping him develop a style for melding fresh, simple ingredients into flavor-packed, well-balanced dishes. Riding the wave of greater demand for personal chefs and personalized meal services, Chef Carlo left the restaurant kitchens and became a personal chef for several San Francisco families. Returning to his ‘roots’ in the New York Area 7 years ago, Chef Carlo loves what he does. You can see and taste the layers of experience in his foods. His private clients adore him.


Christmas Eve Dinner for 15
Menu Starters: Soup: Puree of Butternut Squash Soup with Pumpernickel and Pancetta Croutons Salad: Baby Greens Salad with Walnuts, Apples, and Fennel Pomegranate Vinaigrette Main Dishes: Filet Mignon with Bordeaux Wine Reduction and Pan Roasted Gulf Shrimp with Garlic and Roasted Peppers Side Dishes: Whipped Potatoes Garlic Green Beans Roasted Root Vegetables with Rosemary Butternut Squash Ravioli with Sage-Maple Butter Penne al a Vodka (for kids) 1 large baked potato Small portion of Peas and Corn (for kids) Dessert Meyer Lemon Cheese Cake with Vanilla Bean Cream