Speakers & Guests

CarloLamagnaWeb

Carlo Lamagna

Clyde Common

Carlo Lamagna is the Executive Chef at Clyde Common where he leads the kitchen in preparing simple yet exquisitely executed food from a menu that has no boundaries or borders. Born in the Philippines, he cooked at several restaurants in Detroit before attending culinary school at the Culinary Institute of America in Hyde Park, New York. After graduating, he moved to Chicago and worked with Bruce Sherman at North Pond then traveled to Germany, France and Spain to gather more culinary perspective. From the anchovy and Serrano ham pinxtos in San Sebastian, to a classic duck casserole in Lyon, France, to bludwurst and brats in the Black Forest in Germany, each destination has helped shape Carlo’s cooking style today. Returning to Chicago, Lamagna started working with Paul Virant, whose vast knowledge of preserving and pickling opened his eyes to a different way of cooking. Now at Clyde Common, Carlo’s dishes are a glimpse into his life: where he’s come from and where he’s been; old school flavor with new school style.