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5 Dishes That Shaped My Life
Esquire US
|October/November 2025
Mario Carbone has just opened two more locations of his iconic namesake restaurant, in London and Dubai. Here he tells us about the dishes that inspired him to launch a global dining empire.
Chef Mario Carbone and three of the dishes that influenced his career-his grandfather's potato gnocchi, beef-cheek ravioli from his intern days, and a seafood risotto almost too intricate to serve.
Beef-Cheek Ravioli
My first taste of the "big leagues" was when I worked at Mario Batali's restaurant Babbo. Interning at the hottest restaurant in New York at the time was such a formative experience. The signature dish there was beef-cheek ravioli, with a sauce made from crushed squab livers. I had never seen food like that before, and everything about that experience shaped me as both a chef and an entrepreneur.
Seafood Risotto
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