March 2026
Where To Eat Dubai
Best New Restaurants in Dubai 2026
AMARU named among the best new restaurants in Dubai 2026 by Where To Eat Dubai critics, praised for its fire-driven Latin energy and live-fire lamb chops.
Read article
Carlo
Valentino
Culinary Director · Cuisine & Concept Creator · Executive Chef
International culinary director, cuisine creator and executive chef with more than 20 years of experience across Latin America, North America, Europe, the Middle East and West Africa. He creates cuisine: original dishes and menus that bring together Peruvian and Nikkei traditions with Mediterranean, Japanese and Chinese influences, shaped by contrasts in flavour, texture and temperature. From culinary identity and menu architecture to kitchen design, opening execution, team development and operational performance, he builds complete restaurant experiences.
Dubai, United Arab Emirates20+ Years ExperiencePeruvian · Nikkei · Mediterranean · Japanese · Chinese
Private Dining · Consulting · GCC & International
Work with Carlo beyond the restaurant.
Private dining for high-end residences and travel, plus culinary consulting for founders, hospitality groups and restaurant openings across the UAE, GCC and selected international destinations.
Private Dining
Luxury Private Chef Dubai
Bespoke Peruvian and Nikkei dining for residences, villas, yachts and private events.
Consulting
Culinary Consultant Dubai
Restaurant concepts, menu architecture, kitchen workflow, food cost, training and openings.
Saudi Arabia
Private Chef Riyadh
Bespoke Peruvian-Nikkei private dining for residences, executive hosting and selected events in Riyadh.
Destination
Maldives & Indian Ocean
Guest-chef residencies, private-island villas, resort collaborations and luxury travel itineraries.
The Chronological
Tasting Menu
2025 — Present
Dubai, UAE
Culinary Director & Executive Chef
AMARU
AMARU · Selected Plates
AMARU · Selected Plates
Selected dishes from the AMARU opening menu
Created the restaurant's culinary identity, menu architecture, recipes, plating language and tableware selection, developing approximately 70 dishes for launch and future rotation.
01Designed the kitchen layout, workflow and equipment requirements and established culinary operating standards for consistent execution.
02Recruited and trained the kitchen brigade and leads purchasing, supplier relationships, inventory, waste control, budgets and food-cost management.
03Trains front-of-house teams on each dish's story, service sequence and intended guest interaction.
2024 — Present
International
International Restaurant Consultant
Independent
Delivered approximately 20 assignments across Dubai, Abu Dhabi, Nigeria, South Africa, Kuwait and Barcelona, covering openings, menu creation and renewal, operational audits and profitability.
2021 — 2023
Dubai, UAE
Executive Chef & Culinary Concept Creator
PLAYA Dubai
Developed and refined the original PLAYA concept over several years before bringing it to life as a complete restaurant experience in Dubai.
01Created the full culinary identity, including the menu, signature dishes, plating direction, tableware selection and culinary operating standards.
02Defined key elements of the creative direction, atmosphere, spatial experience and service concept, carrying the project from initial vision through launch and daily culinary operations.
2020 — 2021
Dubai, UAE
Executive Chef
CCI International Luxury Company
Directed international culinary teams of up to 100 chefs for large-scale events.
2016 — 2019
Dubai, UAE
Head Chef & Executive Chef
WAKA Restaurant and Craft Café
Led kitchen operations and culinary direction.
2014
São Paulo, Brazil
Line Cook
Dalva e Dito
Fine dining brigade in São Paulo.
2013 — 2014
São Paulo, Brazil
Line Cook
D.O.M.
Worked in one of Latin America's most acclaimed kitchens.
2013
Toronto, Canada
Line Cook
Oliver and Bonacini Catering
Contributed to catering production for events of up to approximately 2,500 guests per day.
2012
Mexico City, Mexico
Line Chef
Millésime
Professional kitchen brigade.
2009 — 2012
Lima, Peru
Demi Chef de Partie → Head Chef
Bravo Restobar
Led kitchen operations serving approximately 250 to 300 guests per day.
2008
Lima, Peru
Line Cook, Nikkei Pass & Sushi Station
Asia de Cuba
Nikkei cuisine fundamentals.
2007 — 2008
Lima, Peru
Line Cook, Ceviche & Grill Stations
La Mar
Peruvian cevicheria brigade.
2005
Cusco, Peru
Commis Chef, Salads
Inka Grill
Foundational training in Peruvian cuisine.
2004
Cusco, Peru
Commis Chef, Hot Station
Hotel Monasterio
First professional kitchen role.
Scale & Impact
20+Years of international experience
≈20Restaurant consulting assignments
100Chefs led on major events
2,500Guests per day in catering production
Cuisine Specialities
01Nikkei
02Peruvian
03Mediterranean
04Japanese
05Chinese
Core Expertise
01Culinary Identity & Strategy
02Restaurant Concepts & Openings
03Menu Development & Engineering
04Kitchen Design & Workflow
05Quality Standards
06Food Cost & Waste Control
07Procurement & Supplier Management
08Recruitment & Training
09High-Volume Events
10Guest Experience
Selected Culinary Stages
Invited professional stages in internationally recognised kitchens. Michelin ratings shown are those held during each placement.
2016
Quique Dacosta
3 Michelin stars
Dénia, Spain
2015 — 2016
Mugaritz
2 Michelin stars
San Sebastián, Spain
2015
El Celler de Can Roca
3 Michelin stars
Girona, Spain
Languages
Spanish (Native)English (Advanced)Press & Interviews
January 28, 2026
What's On
A second act with flavor: AMARU gives a nightlife icon new purpose
AMARU featured as a new Latin American restaurant and bar at Souk Madinat Jumeirah, with Chef Carlo Valentino's fire-led menu of ceviches, anticuchos and live-fire lamb chops.
Read articleDecember 7, 2023
Eat Drink Lagos
SLoW Lagos Welcomes Culinary Maestro Chef Carlo Garcia Valentino for an Exclusive Menu Launch
Announcement of Chef Valentino's exclusive guest menu at SLoW Lagos, a tropical brasserie blending Latin American and West African influences.
Read articleJune 14, 2022
Caterer Middle East
PLAYA Beach Club appoints head chef Carlo Garcia Valentino
Profile of Chef Carlo Valentino on his appointment as head chef of PLAYA Beach Club on Palm Jumeirah, tracing his Peruvian roots and international career.
Read articleJune 26, 2019
Hunter Foods
Andean Grain Salad with Chef Valentino
Chef Valentino shares his Andean grain salad recipe featuring quinoa, maca and chia — also published in Friday Magazine.
Read articleFrequently Asked Questions
Working with Chef Carlo Valentino
Practical answers about cuisine, private dining, travel, consulting, dietary requirements and booking.
01What types of cuisine does Chef Carlo Valentino specialise in?
Carlo's repertoire includes Peruvian, Nikkei, Mediterranean, Japanese and Chinese cuisine. His signature point of view is strongly rooted in Peruvian and Nikkei traditions, shaped by more than 20 years of international kitchen experience.
02Is Carlo Valentino a private chef in Dubai?
Yes. Carlo is based in Dubai and accepts selected private-dining commissions for residences, villas, yachts, executive hosting and private events.
03Does Chef Carlo travel outside Dubai?
Yes. Carlo considers selected assignments across the UAE, GCC and international destinations. Travel, accommodation, local production and staffing requirements are scoped into the proposal where relevant.
04Which countries and destinations can Carlo travel to?
Current priority markets include the UAE, Saudi Arabia, Qatar, Oman, Kuwait and Bahrain, together with selected international destinations such as the Maldives, Seychelles and Mauritius. Other locations can be considered depending on the project.
05Can Carlo create a bespoke menu for a private event?
Yes. Menus can be designed around the occasion, guest profile, venue, preferred cuisine, dietary requirements, service style and available kitchen setup.
06Does Carlo provide private-chef services for villas and yachts?
Yes. Villa and yacht assignments can be structured around the property's or vessel's kitchen, equipment, service schedule, guest count and staffing requirements.
07Can Carlo work for several days as a private chef?
Yes. Multi-day private-chef residencies and guest-chef formats can be considered for villas, luxury travel, resorts and selected hospitality projects.
08Does Carlo also work with restaurants, hotels and hospitality groups?
Yes. His consulting work can include culinary concept development, menu creation and engineering, kitchen workflow, food cost, supplier strategy, recruitment, training and pre-opening support.
09Can Carlo develop an entire restaurant concept?
Yes. Depending on the brief, Carlo can work from culinary identity and menu architecture through kitchen workflow, recipe standards, recruitment, training, supplier strategy and opening execution.
10Does Carlo only cook Peruvian and Nikkei cuisine?
No. Peruvian and Nikkei cuisine are central to Carlo's culinary identity, but his repertoire also includes Mediterranean, Japanese and Chinese cuisine. Menus can be adapted to the brief while keeping a coherent chef-led point of view.
11How much does a private chef in Dubai cost?
Pricing depends on the number of guests, menu, ingredients, venue, staffing, service format and any travel or production requirements. Each commission is therefore quoted after the brief is qualified.
12How do I book Chef Carlo Valentino?
Send the preferred date, location, number of guests, type of occasion and any initial culinary preferences through WhatsApp or the contact form. The management team can then qualify the request and prepare the next step.
13Can dietary requirements and food allergies be accommodated?
In many cases, yes, provided they are shared before the menu is designed. Allergies, intolerances and dietary restrictions should be stated clearly at enquiry stage so the menu and production setup can be assessed appropriately.
14How far in advance should I book?
Booking as early as possible is recommended for fixed dates, larger dinners, travel assignments and projects requiring sourcing or additional staff. Short-notice requests can still be considered subject to availability and operational requirements.