IL Forno, an authentic Italian trattoria, is nestled on Level 19 of Hyatt Centric City Centre Kuala Lumpur. It offers a gastronomic adventure where tradition meets culinary innovation. Helmed by Chef Vincenzo Carbone — affectionately known as Chef Enzo — an award-winning chef with over 30 years of experience, IL Forno transports guests to the heart of Italian heritage. Hailing from Naples, Chef Enzo takes diners on a journey of authentic flavors through four distinct dining experiences set within a reimagined industrial space that fuses the city’s mining legacy with modern design.
“IL Forno in Italian means ‘the oven,’ and our entire restaurant concept is built around what we can create and enjoy from this essential culinary tool,”explains Chef Vincenzo Carbone, Executive Chef at Hyatt Centric City Centre Kuala Lumpur. “Not only do we craft authentic Pizza Napoletana, but we also prepare dishes such as artisanal lasagna made from handmade pasta sheets, as well as a variety of our antipasti and main courses.”
With its open kitchen concept, guests can interact with the chefs and witness the impressive oven in action, making each visit an immersive and unforgettable journey through regional Italian cuisine. We sit down with Executive Chef Vincenzo Carbone as he shares insights into the culinary artistry behind IL Forno and the Italian roots that inspire his passion for cooking.
Inside the Kitchen: An Exclusive Interview with Vincenzo Carbone, Executive Chef of Hyatt Centric City Centre Kuala Lumpur
Hi Vincenzo Carbone, it’s a pleasure to e-meet you! Could you start by introducing yourself and sharing a bit about your culinary background? We’ve heard that your Italian upbringing played a key role in shaping your passion for cooking. Could you tell us more about how it influenced your culinary journey?
I’ve been fortunate to have many mentors, but my family was my earliest inspiration. I was inspired by my mamma and older sister, who were the heart of our kitchen growing up. Their passion for cooking and creating beautiful meals motivated me to pursue this path and share my love for food with others. Watching my mother and grandmother cook with such passion instilled in me a deep respect for the art of cooking. Later in my career, collaborating with icons like Salvatore Cuomo and innovators like Yenn Wong has been inspiring. Their commitment to excellence has always pushed me to explore beyond traditional culinary boundaries and bring something new to every plate.
Each place I’ve worked has had a profound impact, not just on my culinary approach but on my cultural perspective as well. From Italy, Switzerland, and England to Turkey, New Zealand, Oman, China, and Korea — each region brought something unique to the table. I’ve been fortunate to experience a rich blend of multicultural influences, which has shaped my style by mixing local flavours, traditions, and lifestyles.
For me what I strive to deliver at IL Forno is authenticity and simplicity in the dish that I make each time. Contrary to popular belief, the simplest dishes can be the most complex to make.
With over 30 years of experience, you were also named the recipient of the “Ambassador of the Culinary Arts Award” from Premio Guido Alciati in Turin. What has been the most rewarding or memorable moment of your career so far?
Reflecting on my 30-year culinary journey, there are several pivotal moments that have significantly shaped me as both a chef and a leader.
One key moment was my time opening ‘CAPO’ in Shanghai, where we earned numerous awards like ‘Best Italian Restaurant’ from Tatler China and ‘Best Steakhouse’ by Beefsteak & Burgundy. These recognitions were incredibly fulfilling, not just for the validation of my team’s hard work but also for bringing authentic Italian flavours to an international audience.
Another defining experience was being named the ‘Official Ambassador of Campania Food & Beverage in China.’ This honour allowed me to share my passion for the flavours of my homeland with the world, blending tradition with innovation to celebrate Italian cuisine in diverse settings. Lastly, participating in global competitions like the Campionato Mondiale del Pizzaiuolo in Naples was a grounding experience, reminding me of the importance of craftsmanship and tradition in cooking.
Each country I’ve worked in has offered something unique to my culinary approach. My time in Italy gave me an appreciation for simplicity and authenticity, while places like Japan and China introduced me to intricate techniques and flavours that I now blend into my menus. Working across cultures has taught me the importance of honouring local traditions while bringing a fresh, innovative touch. Ultimately, I strive to create dining experiences that resonate with guests from diverse backgrounds, making them feel both at home and intrigued.
These milestones and the chance to lead dedicated teams in kitchens worldwide have taught me that success in the culinary world is about more than perfecting a dish — it’s about inspiring others, honouring one’s roots, and continuously pushing creative boundaries. This is what I want to do at IL Forno.
What inspired the concept behind Il Forno, and how does it stand out from other Italian restaurants in Kuala Lumpur?
IL Forno is a trattoria style dining venue that features regional Italian cuisine where we incorporate local ingredients while staying true to our mission to bring in the authentic taste of Italy to everyone here in Malaysia.
The restaurant’s interior design is fresh, dynamic, and fun, which perfectly complements the dining experience we aim to offer. Guests can expect authentic regional Italian cuisine, served in a warm, family-style setting that feels both comforting and exciting.
I also want to bring in the energy and fun personality Italians are known for to IL Forno and make it very different from the other restaurants here!
For first-time visitors, which dish at Il Forno would you recommend, and what makes it special?
Since we opened, our most sought-after items on the menu are the 1-meter antipasto misto — a signature experience when dining in IL Forno (and very Instagrammable too!) – the octopus, vitello tonnato and burrata. We also receive rave reviews on our pasta selection – the risotto, linguine and lasagna – as well as the cod fish and Milanese di vitello for sharing and of course, a visit to IL Forno will not be complete if you don’t try our very own homemade pizzas! Last but not least, the star dessert — without question is our tiramisu. In short, IL Forno is a place to enjoy authentic Italian food in a relaxed setting, perfect for couples looking for a romantic dinner or a family get together to celebrate any occasion!
How do you ensure authenticity in your Italian dishes while incorporating local influences?
It is very important for us that while we also work with local suppliers, that a good selection of products used at IL Forno are from Italy such as the flour for the pizzas, the extra virgin olive oil, tomatoes, and a selection of meat and cheeses.
Where do you find inspiration for your culinary creations, and how do you incorporate those influences into your dishes?
For me, it’s about staying true to the roots and being respectful towards Italian culture and traditions. I find great joy in making simple dishes such as Spaghetti Aglio Olio e Peperoncino — it is such a simple dish with three basic ingredients – garlic for health, olive oil and pasta representing strong roots of Italian tradition, and chilli for a bit of a kick! More often than not and contrary to popular belief, the simplest dishes can be the most complex to make and I strive to deliver authenticity and simplicity in the dish that I make each time.
Kuala Lumpur is a melting pot of cultures — how do you cater to a diverse audience while staying true to Il Forno’s Italian roots?
Each place I’ve worked has had a profound impact, not just on my culinary approach but on my cultural perspective as well. From Italy, Switzerland, and England to Turkey, New Zealand, Oman, China, and Korea — each region brought something unique to the table. I’ve been fortunate to experience a rich blend of multicultural influences, which has shaped my style by mixing local flavours, traditions, and lifestyles.
Growing up in Naples, I was taught that food is more than just ingredients; it’s about respect, patience, and tradition. At ‘Circolo Della Stampa,’ I learned the essence of authentic cuisine — letting each ingredient shine and understanding the stories behind each dish. These principles have stayed with me, no matter where I am in the world, and they continue to shape how I approach Italian cuisine in my kitchens today.
What’s next for Il Forno? Are there any upcoming menu changes or special culinary events that guests can look forward to?
A good recipe (pun intended) for this is to get the basic right first – the right ingredients and the right people — doing so consistently and ensuring an authentic dining experience – and we will continue to do this.
Food to me means happiness and this is what I push for with the team to always deliver unique and memorable dining experiences to our guests at IL Forno.
From 10 to 23 March, we honor the Napoli tradition of family sharing style dining to bring people together over authentic Italian food — where we will have Giro Pizza and Pasta dinner promotion featuring Chef’s selection of unlimited artisanal pasta and authentic Pizza Napoletana, with antipasti section of Italian appetisers!
Full experience with antipasti section: RM128+ / RM64+ kids / under 5 free
Antipasti section only: RM68+ / RM34+ kids / under 5 free
And the heart of IL Forno which means Oven in Italian is our pizza oven! If there’s one dish I can eat for the rest of my life, it would definitely be Margherita pizza — I am Italian after all!
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