Mario Carbone on Building Carbone Empire & Pasta Sauces, SoBeWFF Table of 10, Bobby’s Prawn Tacos
Mario Carbone joins Bobby in the co-host chair this week! The acclaimed restaurateur behind the global Carbone empire is talking about building one of the most sought-after restaurant brands in the world, launching his wildly popular line of pasta sauces, and how he manages to juggle it all. He and Bobby swap stories from the front lines of the restaurant business and compare notes on what it really takes to succeed at the highest level.
Plus, Bobby brings listeners inside his exclusive “Table of Ten” event at the South Beach Wine & Food Festival, where just ten lucky guests sat down for a luxe taco and tostada tasting menu paired with tequila and mezcal cocktails.
Featured Recipe: Prawn tacos, Aji Amarillo Mayo, Cashew-Scallion Crunch, Fresno Hot Sauce, Blue Corn Tortillas
38 Comments
Another great episode!
Those shrimp tacos look insane!! Please open a restaurant in LA!!!
Nice to place a face with his sauce I’ve been buying. You need to come to Tennessee Bobby and open a restaurant. Looking forward to next weeks podcast.
Always inspiring!
My mouth is watering. Oh please open a restaurant in NY. ❤❤❤❤❤❤❤
Okay. Love every piece of food in this epi. Shrimp head crisp…. F yes. Also dig the little masa cakes and fresh corn tamales 🫔 the talk about Mexican cuisine.. I agree such a beautiful blend of flavors and ancient techniques. Marinara honestly I’ve only liked my family’s.. I’m disappointed by premade sauces but those long cooked ones sound beautiful!! I won’t pay tho I just stick with mine, tbh.. I’m sure it’s spectacular. Anything Carbone touches is thoughtful. I really love that message and his very open generosity with keys to success. We need these type of restaurants in every town. Blessings ♥️🙏🏼
I’ve seen Carbone sauce at the store but never knew of the man. This was a great interview about the business! Great advertising for him!!! Cuz it’s Bobby on the Beat ❤
Great interview with Mario Cardone. Enjoyed hearing the back story of their restaurant business and their vision for new business openings.
Chili crisp yes PLEASE! Can’t wait!
This guy is a genius OMG I have a man crush on him but still love me Flay
Another FANTASTIC interview Bobby! Coming from someone who wishes they went the culinary route in life, but way too late for it, any TV time or video time I get always has to do with food. I enjoy listening to yours and all your guests successes. One thing I wish I could've done in this life before I die, would have been to cook something with you on "Grilling with Bobby Flay!" For me, there is no better, funner, and tasty way to cook food!
Least favorite podcast since you've started. Just not very interesting.
loved the comparison of the restaurant industry and the theater ! overall a really great, insightful convo 🙂
I live in a small town in Central Florida so im Planing on trying some of these in my next trip to Vegas. Amalfi too. Can’t wait
I love the respect both Mario Carbone and Bobby have for Mexican cuisine, saludos desde Mexico
Love this podcast. Two excellent chefs & two great business minds..!
This was a fascinating episode. And I'm ditching Rao for Carbone for my dinner emergencies 😆
You are so talented as a chef but come on…. you do such great interviews! I love that you really pay attention to your guest you never are distracted , full attention. Look forward to every Monday to tune in.
I absolutely love the podcasts. I look forward to Monday now! Loved this episode!
Truly enjoying your channel and all your guests. Keep up the great work! Love the conversations and the laid back approach. Very entertaining. Definitely going to try the sauces! Hope I can find it local.
How have i never heard of Mario Carbone or any of his 60 restaurants???? To say I'm so impressed by everything he said is the biggest understatement. That man has such vision and integrity.
Carbone appears to be doing 100% of what it takes to be successful. How refreshing to hear they are hiring people passionate about the business, valuing them knowing their knowledge of your business through time will help you reach heights while others just struggle to survive. It takes caring a lot and attention to detail. Excellence isn't easy. It takes hard work and passion. How many can say they are doing all these smart things?! They are an example to us all! This is now on my bucket list of special places to experience. Thank you Bobby for caring, acknowledging and sharing the best of the best!
Hands down The Best Marinara jared sauce!❤
So excited for alex G next time! She’s like the female version of Bobby flay!
Another great show Again love your interview style so natural and you bring out the best in your guests! Always learn so much from these personalities Have never been to Carbone have it make it happen!
You’re sauce is my favorite go to prepared sauce, hands down. Excellent work.
Nice to see somebody outside the Food Network family on here. He was really interesting.
Dear God!! My brain is soooo overstimulated rite now! Never knew about Mario Carbone. See his sauces in my local grocery, usually just go for the Raos, so now I have to go out today and grab a bottle. And go to one of his spots… Every week I fall in love with this show and whomever Bobby is interviewing! Even people I’ve never really liked. I’m still listening to Heavy D on repeat since Antonia was on. Think l’ll pair those beats with some Carbone sauce… ❤😂
Who knew ? Going to one of his restaurants 🎉
Fantastic episode!!!
I would love to go to one of his restaurants some day! What a treat that would be.
Omg! great episode… Cannot Wait for Alex to join you next week:)
Loved the interview.
Do u see how a podcast is about , the facts, the information on their craft, how they support each other, and most of all how all, these chefs got started, I don't know who does Flays homework, I am sure he is very well educated on the subject but I give a At on who ever it is, also the most important the FOOD, my lord 60 restaurants, take a bow in your very nice black and white jacket. VERY COOL 😊
Going to buy the carbano sauce, al, depends which one
This was a great episode. Your buzz for the new restaurant is palpable and exciting. And it was great to see you really dig in with a respected colleague/restauranteur. It just flew by and was so interesting and absorbing. Bravo Boberto! 😊 Evivva!
You never know who has been watching you and your technique until you interview them. Great interview and hopefully we'll either see a colab or a Mesa 2.0 ❤