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Chef Carlos Perez

@chefcarlosperez

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Executive Chef @goodnewsrestaurantandbar
Culinary Director @savorlinks
Farm to Table • Gastronomy • Pastry
Guys Grocery Games / Season 28

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The 6th Annual Anthony Bourdain Dinner for Suicide Prevention was a tremendous success this past Monday.

I want to give a personal thank you to every chef, vendor, volunteer, and every person in the BOH and FOH who gave their time, talent, and heart throughout the year to make this night what it was. Your work turned something meaningful into something unforgettable.

Today marks my 40th birthday. Being able to use cooking to put some good back into the world and stand with such a remarkable room full of talent is more than I could have ever hoped for. Thank you for being part of it.

@chef_x_santiago @cthanh87 @thalibychefprasad @newcurdsontheblock @goodnewsrestaurantandbar @reneetouponce @to.the.gills @chefadamgreenberg @cheftyleranderson @chefdavidstandridge @litchfielddistillery @jlohrwines @lastingbrassbrewing @afspct @jedember @staceybee510 @pleinairlitchfield @triviawittrey

#bourdaindinner #suicideprevention #afspct #woodburyct #ctchefs by @chefcarlosperez

Some chefs build great restaurants. Some use the restaurant industry to build something bigger.

I had heard about Chef Carlos Perez long before I really got to know him. His reputation traveled the way reputations do in this business—from kitchens, dining rooms, conversations after service, and other chefs who respected his work.

Connecticut born and classically trained, Carlos built his career through precision, creativity, relentless work ethic, and leadership under pressure.

But what has always stood out to me about Carlos is intention.

His Anthony Bourdain-inspired dinners have become something special in Connecticut hospitality. They bring chefs and restaurant people together around incredible food, but more importantly, they create a place to talk about mental health, suicide prevention, and some of the struggles our industry has spent far too many years keeping quiet.

I was fortunate enough to attend one as a guest and later stand in the fire during service at another.

Carlos is talented. Hardworking. Precise with intention. But more importantly, I consider him an ally and a champion for this industry.

That’s why I’m proud to have his voice in You Are the Standard: The Restaurant Leadership Blueprint.

One part of his passage says it perfectly:

“Leadership isn’t a title, it’s the example you strive to set.”

And he closes with something that gets right to the heart of this book:

“It’s not about being in charge; it’s about who you are when it matters most.”

That is exactly the standard.

Not the speech.
Not the title.
Not the authority.
The example.

Thank you, Chef Carlos Perez, for contributing your voice to this book and, even more importantly, for continuing to use your voice for people in this industry who sometimes need someone willing to speak up.

And Carlos is doing another Bourdain Dinner coming up. Make sure you get your tickets. This is one of those dinners where what happens around the table means every bit as much as what’s on it.

#YouAreTheStandard #ChefCarlosPerez #RestaurantLeadership #HospitalityLeadership #AnthonyBourdain MentalHealthAwareness CulinaryLeadership RestaurantIndustry Hospitality ChefLife 📸 @bread_and_beast by @chefcarlosperez

Another favorite, kimchi is made in house with local apples & napa cabbage 🥬

AHI TUNA FRIED RICE
Gomashio-Seared Ahi Tuna, Kimchi Bacon Fried Rice, Sunny Farm Egg, Scallion, Gochugaru, Sesame

On the fall menu @goodnewsrestaurantandbar

@vibrant.farm
#kimchi #tuna #ahi #friedrice #ctfood by @chefcarlosperez

One of my personal fall favorites…

AUTUMN DUCK BREAST
Dry Aged Duck Breast, Maple Roasted Kabocha, Apple Toasted Farro, Shaved Brussels Sprouts, Candied Pecan & Cranberry Jus

On the fall menu @goodnewsrestaurantandbar

#duckbreast #squashseason #ctfood #ctchefs #kabocha by @chefcarlosperez

Loving the season.

SEARED SEA SCALLOPS
Crispy Prosciutto, Butternut Squash-Brown Butter Risotto, Pepita & Pistachio Gremolata

On the fall menu @goodnewsrestaurantandbar

#seascallops #butternutrisotto #butternut #ctfood #ctchefs by @chefcarlosperez

The shrooms are back!

HEN OF THE WOODS PAPPARDELLE
Locally Foraged Hen of the Woods Mushrooms, Kale Pappardelle, Roasted Fall Squash, Truffle Parmesan Brodo, Fennel Breadcrumb

On special tonight @goodnewsrestaurantandbar

#eatlocal #henofthewoods #forage #mushrooms #ctfood by @chefcarlosperez

An October classic.

PORK SCHNITZEL
Crispy Herb Breaded Pork Schnitzel, Braised Red Cabbage, Pumpkin Spaetzle, Pickled Apple & Cider Mustard Sauce

On our fall menu @goodnewsrestaurantandbar

#porkschnitzel #ctfood #cteats #eatinct #ctchefs by @chefcarlosperez

Every bite tastes like fall 🥬 🎃 🍐

VIBRANT KALE SALAD
@vibrant.farm Lacinato Kale, Roasted Delicata & Honeynut Squash, Candied Pepitas, Shaved Pear, Crumbled Goat Cheese, Maple Sweet & Sour Dressing

On our fall menu @goodnewsrestaurantandbar

#kale #squashseason #fall #ctfood #ctchefs by @chefcarlosperez

Cooler weathers got me craving some heat…

CHICKEN SCARPIELLO RAVIOLI
Smoked Chicken Ravioli, Calabrian Sausage, Sweet & Hot Peppers, White Wine Garlic Pan Sauce, Fresh Lemon & Herbs

On special until we run out @goodnewsrestaurantandbar

#chickenscarp #scarpiello #ravioli #ctfood #ctchefs by @chefcarlosperez

Fall flavors hitting the menu! 🍁 🎃

BACON WRAPPED SCALLOPS
Rosemary Skewered, Pumpkin Butter, Pistachio & Pepita Gremolata, Pomegranate Gastrique

On the new fall menu out now @goodnewsrestaurantandbar

#scallops #pumpkinbutter #fall #ctfood #ctchefs by @chefcarlosperez

KABOCHA WHIPPED RICOTTA
Roasted & Caramelized Kabocha Squash, Pie Spice Whipped Ricotta, Maple Hot Honey, Pistachio & Pomegranate

On special this weekend and on the new fall menu coming out next week @goodnewsrestaurantandbar

#squashseason #whippedricotta #kabocha #ctfood #ctchefs by @chefcarlosperez