Executive Chef Jacopo Carella started his culinary journey in Italy, where his
passion for cooking was fueled by his uncle who owned restaurants and hotels.
Jacopo honed his skills in multiple Michelin Star restaurants and 5-star hotels
throughout Italy, including working with renowned chef, Chef Alain Ducasse.
After bringing his talents to Brazil and across the East Coast, Chef Jacopo joined
Tempest in Charleston, South Carolina in November 2022.
Chef Jacopo believes in letting the ingredients speak for themselves in his
cooking. He draws inspiration from the diverse flavors of the Mediterranean
region from Spain to North Africa to Turkey. Utilizing local vendors and produce
in and around Charleston, also helps inspire his cooking.
Two of his favorite dishes that are currently on the menu are the Fingerling
Potatoes with Kewpie, yakiniku, togarashi, bonito and the Seared Local Flounder
with sunchoke puree, kale, orange, and salsa roja.
Chef Jacopo recognizes the mental and physical challenges of working in the
kitchen, but finds it rewarding to walk into the dining room and interact with
guests especially those who are celebrating special occasions and creating
new memories.
He acknowledges the contributions of his entire team, from dishwashers to line
cooks to managers to servers, all who help make Tempest the best it can be.
In his spare time you can find Chef Jacopo enjoying sports, working out,
reading, fishing, or on the beach metal detecting.