Possessing a PhD in History and Anthropology, Chef Salvatore Antonino Boscarello has been fascinated by the importance of food to different cultures, the diversities of how people eat, and the development of their foods.

Having worked as a chef consultant and educator of Italian food, the adventurous chef visited and worked in leading restaurants in Mainland China, Holland, Portugal, Mexico, Israel, Turkey, Nicaragua, Bahrain and the UK. His multi-cultural background has helped him develop his unique style of culinary that focuses in freshness and modern sense,  while maintaining an essence of his Italian root.

Carlo Speranza joined the Gaia Group’s chic restaurant ISOLA bar+grill as manager when it opened in 2004. He joined from Hong Kong Grand Hyatt hotel, where he managed the signature Italian restaurant, Grissini.

Before arriving in Hong Kong, he worked for six years in England - gaining experience in several of London’s top boutique hotels, including the exclusive Halkin Hotel, Belgravia, renowned for its Michelin star Stefano Cavallini Restaurant. Carlo also worked in two of the capital’s most prestigious hotels, The Dorchester and The Savoy.