Flavio Carnevale

Flavio was born into his family's long-held business as the sole meat suppliers of his hometown in the region of Basilicata. From early childhood, Flavio accompanied his father to meetings with all the local farmers selecting the finest stock, to create all the family’s meat products. Following the process all his life from thefarmer to the table, Flavio comes from a family renowned for its quality organic meats and his mother's cured meats. Such is their repute, many Italians travel from larger outlying cities and towns to purchase the Carnevale's authentic meat goods.From Italy to Spain, and now to his Australian home in Rushcutters Bay,Flavio has 18 years’ experience working in some of the world's most charming restaurants. During this time he has developed his own high standard of cuisinewith a deep commitment to hospitality. Flavio has woven this personalethos through many years working at Bar della Pace and Santa Lucia(Rome), Tragaluz (Barcelona), and Fratelli Paradiso (Potts Point).Popolo is now the culmination of his ambition to create a restaurant that highlights the simple regional recipes he loves but with his own moderninfluence using only exceptionally high standards of produce.