Alongside Rich Torrisi and Jeff Zalaznick, Mario Carbone is the co-owner of Major Food Group (MFG)—the multifaceted hospitality brand behind two dozen restaurant concepts, a member’s club, and a line of retail products, including CARBONE, Torrisi, Sadelle’s, Dirty French, Parm, The Grill, The Pool, Contessa, Chateau ZZ’s, and CARBONE VINO. Spanning cities across the globe, from Miami to New York and Riyadh to Hong Kong, MFG’s global success amounts to a symphony of spectacular bits visitors don’t overlook. Beyond the food, the flair, and the fun that happens inside MFG’s spaces, its founders’ careful attentiveness, determination, and vision continue to heed worldwide recognition.
In celebration of opening CARBONE VINO in Coconut Grove this winter, Whitewall spoke with Carbone about how his passions span food, fashion, and art, and why a mix of creativity, meticulous staging, and culinary expertise defines his hospitality brand.
Building Major Food Group
Mario Carbone, courtesy of Major Food Group.
WHITEWALL: You grew up in New York and went to the Culinary Institute of America (CIA) before becoming a chef and opening your own spaces. How did your personal journey within culinary aid to the overall experience you have cultivated and share through MFG?
MARIO CARBONE: My personal journey in the culinary world has been rooted in a deep, early fascination with food and restaurants, sparked by the time I spent with my Italian grandparents, always in the kitchen. Growing up, I watched them prepare meals with such care—it became part of my DNA. As a teen, I started working in local kitchens, drawn to the high-energy, fast-paced environment and the sense of purpose it offered me, unlike anything I’d found in school. That passion evolved over time, transforming into a career where I learned the trade, not initially as a path to entrepreneurship, but as a way to build a livelihood around something I loved. Looking back, each step felt intuitive, and through the years, I’ve been fortunate to share that passion and experience through Major Food Group.
Looking back, each step felt intuitive
Mario Carbone
CARBONE, courtesy of Major Food Group.
WW: How did you first meet Rich Torrisi and Jeff Zalaznickall? And how did that evolve into founding MFG?
MC: Rich and I first met at the CIA, became friends, and later worked alongside each other at Café Boulud before opening of Torrisi Italian Specialties, our first venture together. Jeff was a regular at the restaurant, and one night, the three of us met for a drink at the Jane Hotel lobby. We ended up talking for six hours straight, realizing that our visions aligned perfectly—not only for Carbone, which would become our first project together, but for a restaurant group that would redefine hospitality, combining dining, entertainment, private clubs, and even real estate.
Our partnership is unique; it’s more like a brotherhood. We never make a decision without consensus, and even as we’ve grown, we still work closely on every detail. Jeff has a restless eye on the big picture, constantly focusing on creative conceptualization and identifying new opportunities, but he’s just as involved in the details of cuisine and overall operations. I’ve become passionate about what I like to call “the stage”—from curating the wardrobe and music to selecting China and cutlery crafted by the finest artisans, and overseeing our graphic identity. Rich gravitates to the kitchen, focusing on culinary research and development. He’s constantly refining menus, creating new concepts, and mentoring a growing team of chefs to uphold the standards that set MFG apart.
Our partnership is unique; it’s more like a brotherhood
Mario Carbone
CARBONE Miami, courtesy of Major Food Group.
WW: How would you describe the ethos of MFG?
MC: Our passion is for seizing on a familiar idea and presenting it in the best way it has ever been expressed. We’ve always said that our goal is not to create something you’ve never had before. Beyond that, we strive to offer our guests an unforgettable experience that goes beyond just dinner. Our goal is to provide a total experience that combines exceptional cuisine, irresistible ambiance, world-class art, and authentic, expert hospitality. Our restaurants are the kinds where you don’t need to go to a show after dinner to feel like you’ve had an unforgettable night out.
We strive to offer our guests an unforgettable experience
Mario Carbone
WW: What do you feel MFG does differently from other hospitality groups?
MC: We give our guests more than just dinner. We give them an ultimate night out—something that can’t be replicated if it were delivered to them sitting in their pajamas on the couch. We’re here to entertain and we truly love that part of the business. We’re storytellers and entertainers and we want people to come in to enjoy dinner and a show. We tirelessly pursue excellence in everything we do. We care about every last detail. It may look like a party from the outside, but this craft requires vigilance, incredible passion, and a team that is not only extremely talented but shares your vision and impossibly high standards. Everyone must believe in the brand, the story we are trying to tell, and accept nothing less than the pursuit of perfection, night after night.
ZZ’s Club, courtesy of Major Food Group.
WW: MFG has recognizably “MFG” interiors—and many have been done by Ken Fulk. What goes into the design development of a unified aesthetic? Design ideas? How do you make a look and feel?
MC: The unifying thought is telling a complete story—one that resonates from the moment someone steps inside on of our establishments. For us, that’s always been rooted in a deep passion for storytelling and the theater of it all. We’re true enthusiasts, almost “geeks” about every aspect, pouring grit and attention into the smallest details to make each concept feel entirely authentic. The closest parallel to what we do is theater: crafting a stage that brings the story to life, creating a show that unfolds identically each time yet feels fresh and immersive for every new audience.
Opening CARBONE VINO in Miami
CARBONE VINO, courtesy of Major Food Group.
WW: This December in Coconut Grove, MFG is opening the second location of CARBONE VINO following its first space in Dallas. What can visitors expect?
MC: This new space is truly special. We found it almost two years ago, and it just felt right. The neighborhood atmosphere of Coconut Grove and nearby Coral Gables are the perfect match for a destination like CARBONE VINO. Unlike Dallas, where CARBONE VINO is adjacent to CARBONE, this location will stand alone, allowing us to explore the concept in exciting new ways and offer the community a unique dining experience.
Inside, Vino channels the essence of an old-world enoteca, with a dimly lit clubhouse atmosphere reminiscent of midcentury New York–style Italian dining. The design incorporates rich materials and familiar touches that CARBONE enthusiasts will recognize, yet it has a refined New York–style coziness all its own. Every detail, from the Ginori china to the carefully chosen glassware, is curated to elevate the dining experience.
The menu has undergone three years of development and refinement at our Dallas location and incubation at CARBONE Privato in New York. This allowed us to introduce new and exciting dishes alongside beloved CARBONE classics, such as the Caesar alla ZZ, spicy rigatoni vodka, veal parmesan, and carrot cake, among others. Our goal is for Vino Coconut Grove to embody the essence of the greatest neighborhood restaurant.
CARBONE VINO, courtesy of Major Food Group.
WW: What standout dishes go beyond the famous offerings from CARBONE, like the spicy rigatoni or veal parmesan? Are there any dishes you recommend people try?
MC: One personal favorite is the zuppa di mussels with lamb sausage, tomato, and basil—a warming, deeply flavorful dish that’s the perfect start to any meal. Another is the spaghettini bambini, an elevated take on the buttered noodles many Italian children grow up with. For dessert, the cannoli sundae is a must-try.
A Day of Dining at MFG Restaurants
CARBONE Miami, courtesy of Major Food Group.
CARBONE VINO, courtesy of Major Food Group.
WW: There are several MFG restaurants in Miami: ZZ Club Miami, Chateau ZZ’s, CARBONE, Contessa, Dirty French Steakhouse, HaSalon, and Sadelle’s. For those who have never been to one of your spaces, how would you recommend they spend a day enjoying your food and beverage?
MC: Start your day with a bagel and coffee at Sadelle’s in Coconut Grove. Or if you’re in the Miami Design District, our location at Kith is a great morning stop. For lunch, head to Contessa Miami, where you’ll enjoy classic Northern Italian dishes in a lush, glamorous setting. In the evening, head over to the Jungle Room at Dirty French Steakhouse for pre-dinner drinks, stay for a meal, or take a short walk to Chateau ZZ’s for an unforgettable experience. If you’re not ready to call it a night, HaSalon or the lounge at ZZ’s Club are perfect late-night spots to keep the indulgence going.
CARBONE Miami, courtesy of Major Food Group.
WW: You recently purchased a home in Miami. What’s inside? Do you collect art or design objects?
MC: I collect a mix of contemporary art and vintage pieces that inspire me. I love the texture of a beautiful old painting, particularly oil on canvas. Three of my favorite pieces are by [Francis] Picabia, [René] Magritte, and [Giorgio] de Chirico. I love how they seem to almost speak to each other on the walls. These works fuel my creativity in the kitchen and in my daily work. I have a deep appreciation for quality, craftsmanship, and creativity, so I choose pieces that embody the standards I strive for every day.
WW: How does being based between New York and Miami allow you to be tapped into culture in what are arguably the two most popular cities on the east coast right now?
MC: It gives us a unique advantage, as these cities represent the best of East Coast culture while each brings its own energy and character. New York is where we were born and where we continue to grow, it’s our foundation with new projects always on the horizon. At the same time, Miami has become nearly as significant for us, with an expanding presence that feels equally like home. Miami and New York naturally complement each other. Many of our guests move seamlessly between the two cities, which allows us to maintain strong brand consistency while adapting to each city’s unique lifestyle. New York brings an intensity and iconic urban edge and style, while Miami offers vibrant, year-round alfresco dining that perfectly suits our dynamic concepts. Operating in both cities lets us stay deeply tapped into their respective cultures, continually drawing inspiration from New York’s ever-evolving scene and Miami’s energy—both of which fuel our vision for creating unforgettable dining experiences.
CARBONE Miami, courtesy of Major Food Group.
WW: In addition to restaurants, you have a member’s club, Chateau ZZ’s, which is also in Hudson Yards in New York. Why did you want to open a member’s club, and what are you doing specifically for them in this elite membership community?
MC: Our approach to private clubs has been shaped directly by what our customers seek and value. When we opened ZZ’s Club in the Miami Design District in 2021 and expanded to New York last year, we were responding to a demand for elevated, curated experiences that go beyond traditional dining. Private clubs allow us to create bespoke offerings and environments that adapt specifically to our members’ desires. This model not only aligns with shifts in the luxury space but provides a sustainable alternative to the high-challenge restaurant business.
For Major Food Group, the key differentiator is—and always will be—the food. At ZZ’s Club New York, we’ve introduced a Culinary Concierge, an exclusive service allowing members to request any dish imaginable, which we then bring to life. This commitment to culinary excellence is at the heart of everything we do.”
High Quality Across the World
CARBONE, courtesy of Major Food Group.
WW: You obviously can’t be in all of your spaces at once, and you have many. How do you instill in your team your ideas of what is best practice and ensure quality regardless of state or space?
MC: Ensuring my vision is instilled across our diverse spaces begins with fostering strong communication and collaboration within our team. Regular check-ins enable us to tackle challenges as they arise and reinforce our standards consistently. I take pride in nurturing the growth of my team. Many of our senior executives have risen through the ranks—from waiters and captains to GMs and chefs—demonstrating the potential for advancement within our organization. By empowering individuals and supporting their development, we cultivate an environment where their growth aligns with our overall success. Ultimately, it’s our shared passion for our craft that ensures we maintain quality, no matter the location.
ZZ’s Club, courtesy of Major Food Group.
WW: Carbone Fine Foods is also part of MFG. How’s the research and development going? What’s the motivation of updating those SKUs, and your idea of the explosive growth in the grocery category?
MC: R&D for Carbone Fine Foods is an ongoing process for us, and we’re meticulous about refining each new SKU to maintain the same authenticity and quality that’s core to our brand. Our motivation for updating these products is rooted in our desire to bring the genuine Carbone experience to home kitchens, giving people access to the same flavors they’d enjoy in our restaurant but with the ease of a jarred sauce. Jarred sauce is an essential for so many households, yet we saw an opportunity to elevate it—to create something as carefully crafted as what we serve at Carbone. With fresh, high-quality ingredients like San Marzano tomatoes, our sauces are made in small batches, allowing for a level of flavor and texture that’s rarely seen in the grocery category. The rapid growth in the grocery sector has shown us that consumers want high-quality, restaurant-inspired options at home, so we’re excited to continue expanding thoughtfully, ensuring every new product lives up to Carbone’s standards.
A Passion for Food and Fashion
Chateau ZZs, courtesy of Major Food Group.
WW: You also have a clothing line named Our Lady of Rocco, which is preparing for an upcoming release. Can you tell us a bit more about this and how your passion for fashion evolved into launching a brand in 2021?
MC: Our Lady of Rocco is my ready-to-wear men’s line inspired by the bold, effortless style of 1980s New York City. This line is a collaboration with La Ligne, and it’s really about extending that sense of Italian craftsmanship and fine detail I emphasize in my culinary work to the realm of fashion. This brand evolved naturally from years of designing uniforms for the team at Carbone and the idea of dressing for an experience—not just a meal.
I have always been very passionate about fashion, viewing it as a natural extension of my daily work. I wanted my own brand and the platform to share a refined perspective on fine Italian craftsmanship. For me, fashion reflects a philosophy of living well; even in casual settings, I never want to feel sloppy. As someone deeply immersed in various categories of design, I see everything as part of a complete story.
With our latest drop, “The Uniform,” we bring a contemporary approach to the order, precision, and elegance of the uniform for the school of Carbone. The collection melds tailored streetwear silhouettes with playful nods to classic uniformity, resulting in crisp, elevated pieces perfect for everyday wear.
ZZ’s Club, courtesy of Major Food Group.
WW: What is your idea about the lifestyle overlap of contemporary fashion and food? An affinity for the finer things, from a fashion or food perspective?
MC: The overlap between contemporary fashion and food is all about celebrating craftsmanship and quality. Both worlds focus on detail—whether it’s the flavors in a dish or the fit of a jacket. People who appreciate fashion are often drawn to culinary experiences that engage the senses in the same way. At the end of the day, it’s about enjoying the finer things and creating memorable experiences.
CARBONE, courtesy of Major Food Group.
