Acclaimed by The New York Times for creating “kitchen poetry,” Roberta’s and Blanca Chef and Co-Owner Carlo Mirarchi focuses on fresh, seasonal ingredients sourced from on-site gardens and local purveyors to create innovative, minimalist cuisines with maximum flavor. Mirarchi and Co-Founder Brandon Hoy opened Roberta’s in 2008 with an eclectic menu of Neapolitan-style wood-fired pizzas and seasonally-inspired meat, vegetable, and pasta dishes. Since then, Roberta’s has expanded to include a nationally-available frozen pizza line as well as a location in Miami’s Design District. Beginning his career as a busboy at a local restaurant, Mirarchi went on to study art at New York University while taking on numerous positions at NYC restaurants. An avid traveler, Mirarchi takes part in high profile food festivals, guest chef dinners, and culinary events around the world and has appeared on “Late Night with Seth Meyers,” NBC’s “Today,” and in publications including Vogue, GQ, Food & Wine bon appétit, The Guardian, and more.