Cav.Carlo Gislimberti was born to be an Artist!
Since his birth in the Dolomite Mountains of northern Italy, it has been clear to everyone around him - family, friends, and business associates - that the creation of vibrant art is a driving force in his life. This commitment was first translated into culinary art, leading to his becoming internationally recognized as a chef and restaurateur. After coming to this country in 1978, he honed and refined his talents to the extent that his acclaimed Taos, New Mexico restaurant, Villa Fontana, a 4 Diamond recipient, DiRoNA for 13 consecutive years was rated as “the best of the best,” i.e., one of the top ten, of U.S. Northern Italian Restaurants.
It was a natural extrapolation, therefore, when seven years ago; the artistic chef began to extend his talents into the world of painting, which he considered to be a more permanent venue for his creativity. He more oft than not comments, saying, “Cooking was my profession, now painting is my passion." He was recently heard to say, “Cooking continues to be my profession, but painting is my passion.” He was assisted in making the transition to oils by notable artists who had regularly dined with him, including the late Rod Goebel, Agnes Martin, RC Gorman., J.P. Hughston, and present artist like Walter Gonske , Ray Vinella, Don Ward, Mimi Chen Tin, Kevin MacPherson, and Paul Milosevich, to name just a few. They had taken note of Carlo's seemingly limitless range and use of color in his cooking, and were only too willing to guide him making his conversion.
The response to his efforts has been nothing short of remarkable. In his artistic career as a painter, he has been the focus of six one-man shows, and was invited to participate in the prestigious Taos Invites Taos juried show, and the Lubbock Art Show in Texas. Few at this stage could claim more than a local following. Carlo's work, by contrast is already being sought by discerning collectors throughout the United States and Europe. He is clearly a rising star in the world of art, just as he was when he began his career as a Chef.
Carlo Gislimberti will continue to paint with Amore, in enthusiastically bold, vibrant colors that are laid down with strong, energetic brush, pallet and cork strokes. This is a man who was truly born to be an artist!
gislimberti06@aol.com www.gislimbertiart.com 505-770-7524
Cav. Carlo Gislimberti
204 N. Guadalupe Santa Fe NM 87501
505-770-7524 gislimberti06@aol.comPost Office Box 2872
Taos, NM 87571
(505) 758-5800
villafon@newmex.com
www.villafontanataos.com
Restaurant Owner
Executive Chef
Food and Beverage Manager
Culinary Instructor
Chef Mycophagist
* Internationally recognized Chef
* Award winning restaurant owner
* Provider of Word-Class hospitality
* Outstanding training, leadership and communication skills
* Successful business developer
Professional Awards & Accomplishments
§ 1984 AAA Four Diamond Rating within the first year of opening of Il Porcino Restaurant, Red River, NM, becoming the first restaurant in the state of New Mexico to receive this designation.
§ 1985 - 1991 AAA Four Diamond Award, Casa Cordova Restaurant, Taos, NM
§ 1986 - 1991 Casa Cordova recognized by Luigi Veronelli as one of the top ten Italian Restaurants in the USA
§ 1991 - 2004 Villa Fontana Restaurant recognized by Luigi Veronelli as one of the top ten Italian Restaurants in the USA
§ 1994 - Present DiRoNa Award
§ 1995 - 1998 AAA Four Diamond Award, Villa Fontana Restaurant, Taos, NM
§ 1999 Millennium Chef International Award of Excellence as one of America's top 100 chefs, International Restaurant and Hospitality Rating Bureau
§ Awarded the title of “Cavaliere dell'Ordine” by the Italian Government for contribution to, and promotion of, Italian culinary traditions in the EU - USA
Professional Experience
Owner/Executive Chef/Culinary Instructor
Villa Fontana Restaurant, Taos, NM
1991-Present
Casa Cordova Restaurant, Taos, NM
1984-1991
IL Porcino Restaurant, Red River, NM
1983-1984
· Designed and created authentic northern Italian dishes that ignited the pallets of all those who dined.
· Managed and trained both kitchen and wait staff on preparation and presentation of all meals.
· Controlled and purchased inventory for all aspects of the business.
· Instructed private and group cooking classes on the fundamentals of cooking and Italian cuisine.
· Consulted, developed and executed various large scale events both on and off site. Responsibilities included: menu creation, presentation, time management, purchasing and execution.
Executive Chef
Shady Oaks Country Club, Forth Worth, TX
1982-1983
Colonial Country Club, Fort Worth, TX
1981-1982
Fort Worth Country Club, Forth Worth, TX
1980-1981
· Managed kitchen staff of 30 -35 people across three shifts serving breakfast, lunch, and dinner.
· Worked closely with food and beverage manager to control food and labor costs to below budget.
· Created an environment that was focused on quality of product and presentation.
Sous Chef/Chef di Cucina
Ridglea Country Club, Fort Worth, TX
1978-1980
Grand Hotel Bristol, Merano, Italy
1974-1978
Hotel Villa Eden, Merano, Italy
1971-1974
· Responsible for planning, preparation, and execution of menus
· Assured quality control and minimized waste.
· Hired, trained and maximized kitchen productivity and performance.
Professional Activities and Affiliations
§ 1984 Co-Founder, New Mexico Mycological Society
§ 1984 Mycophogist, North American Mycological Society
§ 1994 Vice-Chairman, Gruppo Ristoratori Italiani
§ 1994 Co-Founder, Taos Chef's Association
§ 1994 Italian Trade Commission NY Wine Seminar of Italy
§ 1996 President, Southwest chapter CIAO Italia
Education
1962 - Graduate, Scuola Alberghiera Conte di Merano (Conte di Merano Hotel School), Primary Level, Merano, Italy
1964 - Graduate, Ente Natzionale Addestramento Lavoratori Commecio, (National Commercial Culinary School), Hotel Treviso, Jesolo, Venezia (Venice), Italy
Outside Interests
§ Oil Painting
§ Mountain Trekking
§ Mushroom Hunting
§ Golf
Cav. Carlo Gislimberti
204 N. Guadalupe Santa Fe NM 87501
505-770-7524 gislimberti06@aol.com
