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.

Xavier Santiago | Executive Chef

Xavier Santiago recently joined the family as Executive Chef at Carbone's Prime. Xavier has been in the industry since the age of 14. He fell in love with cooking at a very young age. He grew up with his mom and grandmother, and learned a lot about growing and cooking food from his grandmother. She raised chickens, grew green bananas, peppers, and other fruit. After his first dishwashing job at age 15, he knew the kitchen was where he wanted to be. Xavier has experience cooking in Japanese, Thai, French, Italian, Greek, Spanish and Caribbean Kitchens which has helped him to develop his own unique style without forgetting his roots. He's participated with the No Kid Hungry Foundation, End Hunger CT and other worthwhile causes. In 2018 he won "Best New Chef" in CT and the 86'd culinary collision competition. Most recently, Xavier won The Food Network's, "Chopped".

Matthew Ambrose | Sous Chef

Matt started his career after graduating from Connecticut Culinary Institute (now Lincoln Tech) in 2009. Having worked an internship and freelance work at Fine Cooking Magazine, as a recipe tester and assistant for the food stylist, Matt decided he wanted to work in a restaurant. In 2010, he got his first line cook job at the Hilton Garden Inn in Windsor. In 2012, Matt decided he needed to find a job that would give him an opportunity to grow. With the opening of Carbone’s Kitchen in Bloomfield, he found that opportunity and has been with Carbone’s ever since. After working almost 5 years in Carbone’s in Hartford, he is now at Carbone’s Prime as he continues to grow in his relatively young career.

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838 Cromwell Avenue 

Rocky Hill, Connecticut 06067  

(860) 969-8088

Free onsite parking

Happy Hour: Mon-Fri 3:30-5:30pm & Sunday 2-4pm

Lunch: Mon-Fri 11:30-3:30pm

Dinner: Sun-Wed 4-9pm, Thu 4-9:30pm, Fri + Sat 4-10:30pm

Monday 11:30pm - 9pm

Tuesday 11:30pm - 9pm

Wednesday 11:30pm - 9pm

Thursday 11:30pm - 9:30pm

Friday 11:30pm - 10:30pm

Saturday 4pm - 10:30pm

Sunday Dinner 2pm - 8pm