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.

Kevin Cirrincione | Executive Chef

Born and raised in Fresno, California, Kevin Cirrincione started his culinary career at the age of 16 slinging pizza dough and making calzones at Mama Mia’s. Moving to San Luis Obispo to attend college at Cal Poly Technical Institute, he discovered his true passion for cooking and entertaining while working part-time at Splash Cafe. While there, he worked his way through the kitchen eventually becoming the Kitchen Manager. Making his way down to San Diego a few years later while working with Flemings Prime Steakhouse, he was able to land a line cook position for the Whisknladle Hospitality Group at PrepKitchen Del Mar in Del Mar, California. His years of experience, motivation and ambition helped him become an Executive Sous Chef for the company, moving locations to work at PrepKitchen Little Italy in downtown San Diego. After three and a half years with PrepKitchen, Kevin decided it was time for a change. He headed to Glastonbury, CT to join the Carbone’s family. He opened the restaurant as one of the sous chefs and after 6 months, became the Executive Chef at Carbone’s Prime in Rocky Hill. He brings his years of experience with fresh Californian ingredients to one of the biggest staples in Italian cuisine in Connecticut.

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.

Chris Williamson | Sous Chef

Bio coming soon.

Make a reservation

Freshly Prepared

Events & Promotions

PROMOTION Take Out With Chow Now Ongoing. Learn more >
PROMOTION NFL Happy Hour Every Thursday 8-9:30pm Learn more >


838 Cromwell Avenue 

Rocky Hill, Connecticut 06067  

(860) 969-8088

Free onsite parking

Happy Hour Mon-Fri 3:30-5:30pm

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 Brunch 11am-2:30pm, Sunday Dinner 4pm - 8pm