Born and raised in Paris, Carla Ferrari carries a dual identity: Italian roots from Piacenza and a professional path shaped in the heart of French gastronomy. After three years at the Ferrandi School of Gastronomy, she trained in two of the most iconic kitchens in the world: Bras in Laguiole and L’Astrance in Paris, the three-Michelin-star restaurant led by Pascal Barbot. Here she learned discipline, technique and a refined sensitivity that would define her culinary style.
In 2017 she moved to Turin to broaden her perspective with a Master in International Food and Beverage Management at ESCP Europe, gaining a deeper understanding of contemporary hospitality. During this time, she developed a strong connection with Italy—its gastronomic culture, its people, and, quite naturally, the cuisine of Naples, which profoundly shaped her imagination.
In 2019 she opened her own pizzeria in Turin, a project of gastronomic street food that reinterpreted the traditional pizza al portafoglio with technique, wit and ingredients sourced from small producers. In less than a year, the pizzeria was listed among the 100 Best Pizzerias in Italy by 50 Top Pizza and recognised by L’Espresso and Gambero Rosso.
The year 2022 marked a turning point. Carla sold the pizzeria (now “UAÒ”), became a mother, moved to Naples and joined Top Chef France 14, where she placed fourth and won over audiences with her instinctive, poetic Franco-Italian style.
A chef, author and consultant, she has published two books — La cuisine de Carla and Passez à table avec vos kids! — and designs menus and recipes for restaurant groups, driven by a clear mission: to democratise good food, making quality cuisine widely accessible.
Today she lives between France and Italy. She is Executive Chef at Pizza Cosy and Executive Chef at Le Grand Feu, two French concepts that reinterpret popular cuisine with a contemporary sensibility. She also works as a brand and chef ambassador for Ferrero, Barilla and the Consorzio del Prosciutto di Parma, and collaborates with the French Consulate in Naples and the French Embassy in Rome, for which she curates official dinners at Palazzo Farnese.
Her journey, suspended between two countries and two culinary cultures, expresses one simple belief: good cooking is never a luxury — it is an act of care and of sharing.
Dining and Cooking