In a city renowned for its dynamic culinary scene, Executive Chef Silvio Carro stands out at the helm of Villamore, an elegant Mediterranean restaurant nestled in the heart of Dubai. With a career spanning over 15 years and multiple countries, Chef Carro brings a wealth of international experience and a deeply personal touch to his cooking. His culinary philosophy, rooted in his Italian heritage and enriched by his global travels, is a “dialogue between tradition and innovation”. This interview delves into his journey, his creative process, and his vision for Villamore, where he aims to transform dining into an immersive journey through the Mediterranean.
Your career has spanned over 15 years and multiple countries. Could you tell us a bit about how you embarked on your culinary journey and what first sparked your passion for food, particularly given your Italian family background?
I grew up in a classic Italian home where food was more than just sustenance; it represented culture, love, and bonding. My earliest memories are of my grandmother kneading pasta by hand and the scent of slow-cooked pomodoro filling the house. This early exposure to the kitchen likely ignited my interest. My professional journey began early, with training in various kitchens across Italy before I started working internationally. Each experience strengthened my passion and provided new lessons.
Having worked across Spain, Italy, Greece, Australia, and now the UAE, how have these diverse international experiences profoundly shaped your dynamic cooking style and unique approach to Mediterranean cuisine?
Every country I have worked in has contributed unique elements to my culinary identity. Spain taught me a respect for bold, clean flavours , while Greece revealed the elegance of simplicity and fresh herbs. Australia introduced me to fusion cuisine and sustainability. Here in the UAE, I find myself at a truly global culinary crossroads. The diversity of palates and openness to innovation here have pushed me to continuously evolve, blending and reimagining Mediterranean cuisine in a way that honours both heritage and modernity. Today, my cooking at Villamore is a conversation between tradition and innovation, the sun kissed shores of the Mediterranean and the multicultural vibrancy of the Middle East. It is not just about recreating dishes; it is about creating experiences that feel familiar yet surprising, comforting yet exciting. That is the beauty of a truly dynamic Mediterranean approach: it travels, adapts, and connects.
You joined Villamore as Chef de Cuisine in 2022 and were subsequently promoted to Executive Sous Chef in 2024. Could you elaborate on the creative process behind crafting Villamore’s Mediterranean inspired menu, particularly with its modern twist?
When I joined Villamore as Chef de Cuisine in 2022, my goal was to honour the essence of Mediterranean cuisine while reinterpreting it through a modern, elevated lens. With every dish, we wanted to showcase flavour and tell a story rooted in coastal living, sun-soaked simplicity, and culinary nostalgia. The Mediterranean is incredibly diverse, from the rustic charm of Southern Italy to the refined coastal dishes of the French Riviera, and I wanted our menu to reflect that diversity while remaining approachable and elegant. At Villamore, we do not just copy tradition; we evolve it. Our crudo selection, for example, is inspired by the raw seafood traditions of Italy and Greece but presented with modern finesse. The Red Shrimp Carpaccio with citrus dressing is a must try, delicate, refreshing, yet complex, capturing both the freshness of the sea and the warmth of the Mediterranean sun. Our Wood Fired Octopus is slow cooked for tenderness and then charred for depth, and is served with smashed baby potatoes, a dish that bridges rusticity and refinement. Even the Handmade Red Prawns Tagliolini embodies that balance, with house made pasta elevated with saffron and bisque reduction but rooted in traditional Italian comfort.
Since stepping into the role of Executive Sous Chef in 2024, I have had the chance to further shape Villamore’s identity, refining both the menu and the overall culinary experience. We have introduced seasonal specials and ‘Golden Hour’ plates that celebrate the Mediterranean spirit of sharing and spontaneity. Creativity at Villamore is about more than innovation; it is about intuition. It is understanding that a guest might crave something comforting and familiar, like our Truffle Fettuccine, but presented in a special and memorable way. Ultimately, the menu is the heartbeat of our kitchen, a blend of cultures, experiences, and a deep respect for the Mediterranean way of life.
Your culinary philosophy allows guests to “ignite their senses with treasures from both sea and land”. How do you achieve this distinctive interpretation of classic favourites?
It begins with respecting the essence of the original dish and then enriching it with additional layers like texture, aroma, or visual elements. For example, a basic grilled octopus can be elevated with a smoked paprika emulsion, pickled fennel, and citrus zest to create a multi-sensory experience. My goal is to engage the senses, sight, smell, and taste, while maintaining the dish’s honesty and connection to tradition.
You are deeply committed to sourcing high quality ingredients and incorporating seasonal produce. How do you ensure these principles are consistently upheld in your kitchen, and what crucial role do they play in elevating every dish?
For me, using quality ingredients is essential. We have established relationships with reliable suppliers, both locally and abroad, and I personally examine produce on a regular basis. The seasons inspire our creativity. When an ingredient is at its best, it requires minimal adjustments. My team is trained to prioritise the ingredient and then craft the dish around it. This approach is what makes food truly memorable.
With your extensive experience in the F&B industry, what do you consider to be the most vital elements for a restaurant to truly thrive in a competitive culinary landscape like Dubai?
Consistency, team culture, and identity are key. Dubai’s vibrant dining scene demands constant excellence, not just on opening night. A unified team that shares your vision and energy is essential. Additionally, a clear identity helps guests connect with your restaurant when you know who you are.
Your passion for food was ignited in childhood, growing up immersed in Italian culinary traditions. What continues to inspire your work in the kitchen today, and are there any specific dishes or home style traditions that still influence your creations?
For me, the greatest motivation in the kitchen is emotion. Food has the power to stir memories, evoke comfort, and create lasting connections. That emotional bond between a dish and the person enjoying it is timeless. I often remember my grandmother’s lasagna or my parents’ simple, soulful meals in Italy. Those flavours are etched into my memory not just for their taste but also for the feelings they carry. Today, I often return to those childhood inspirations, reimagining them with a modern twist for the menu. It is my way of honouring where I come from while continuing to evolve as a chef, blending nostalgia with innovation and tradition with creativity.
Looking ahead, what are your aspirations for Villamore, and what exciting new culinary directions or experiences might guests anticipate seeing from you in the future?
At Villamore, we are not just creating a restaurant; we are curating a lifestyle. I am passionate about transforming dining into an immersive experience, where every visit feels like a journey through the Mediterranean. From intimate chef’s table nights to regionally inspired tasting menus, we aim to surprise and delight guests beyond the plate. We are also exploring the idea of a rotating market driven menu that is hyper seasonal, produce led, and deeply rooted in Mediterranean simplicity. As we grow, so does our commitment to sustainability, with a stronger focus on mindful sourcing from both sea and land. There is always something new on the horizon, fresh and unexpected, but unmistakably Villamore.
Quickfire Round
Last meal on Earth? A perfect grilled octopus.
Current kitchen obsession? Fermentation is an ancient technique that brings so much depth for me.
Most underrated ingredient? Sweetbreads. They are tiny flavour bombs.
Best song for a busy dinner service? “Signed, Sealed, Delivered I’m Yours” by Stevie Wonder.
Your go to comfort food after a long shift? Grilled cheese sandwiches.
