Interview with Chef Wali, Co-Owner of Carlino’s Restaurant

Spotlight on Chef Wali

What’s the most important thing to know about Carlino’s Restaurant?

Chef Wali: At Carlino’s our patrons are number one.  We know that they have a choice, and we’re very grateful to them for choosing Carlino’s Restaurant.  They’re the reason we’re here. We spend time to get to know our customers preferences, the way they like their food cooked, and the dishes they love most to eat.   It’s an honor and privilege to cook for them and we make sure our customers always feel at home.

Are you a natural born cook?

Chef Wali: Experience is the best teacher and I’ve learned almost everything I know working in the kitchen with Carlo and Umberto, 2 of the best chefs in the business.

How did you hone your skills?

Chef Wali: There are many ways to acquire good cooking skills. I’ve learned the most by tasting and trying new things.

What’s the most important thing to know about cooking?

Chef Wali: The key thing is to always use the finest and freshest ingredients.  We begin early in the morning to make our sauces with fresh tomatoes and spices and slow cook them to release the natural sugars.  We make our dishes fresh every day.  My favorite is our handmade sausages and meat balls which we create from scratch using Umberto’s secret recipe.

Why is it so hard to find authentic southern Italian cooking today?

Chef Wali: Real southern Italian cooking is part of our heritage but it’s quickly becoming a lost art.  At Carlino’s we’ve resisted the movement to reduce the amount of dishes offered.  Our menu offers a full spectrum of southern Italian foods, replete with all the veal, chicken, fish, and pasta specialties that have always been a part of the rich Italian heritage.

What are you most proud of:

Chef Wali: My four children.  My family is everything to me.