As The Italian Greyhound marks its tenth anniversary, Head Chef Robbie Carmo reflects on a decade of hard work, loyal guests, and the family spirit that has kept the Marylebone restaurant thriving.
Since opening its doors in 2015, it has become a cornerstone of the neighbourhood. Known for its elegant yet welcoming atmosphere, hand-crafted pastas, wood-fired pizzas, and curated cocktail and wine list, over the past decade, the restaurant has built a loyal following, cementing its place as a Marylebone favourite.
Originally launched as Bernardi’s in 2015 before being reimagined as The Italian Greyhound in 2021 the restaurant continues to bring a contemporary Italian perspective to Marylebone’s dining scene.
Robbie's background
Robbie’s journey began with curiosity, hard work, and a love of food.
He said: “I started twenty years ago, when I first came to the UK. I began as a kitchen porter just washing dishes. I’d never cooked before. But I was always watching the chefs, especially the head chef, and I thought: that’s where I want to be. So I started learning slowly, asking questions, practising. My first kitchen was French cuisine, then I moved to English, and now Italian.
"I learned everything here in the UK. My first head chef really inspired me - the way he worked, the passion he had - that made me want to follow the same path. For me, being a chef is about love. I love cooking, creating new dishes, trying new things. When you see a guest take a bite of something you’ve made and they’re happy - that’s everything. That’s why I do it. It makes me proud every single time.”
'I'm proud of what we've achieved'
Robbie has been part of The Italian Greyhound almost since day one, and says the ten-year milestone feels deeply personal.
He said: “I’ve been here almost ten years now. I left for a little bit during lockdown when everything closed for a while, but after about two and a half years I came back. So really, I’ve been part of this place from the very beginning. It means a lot to me - to see how far we’ve come, to still be here after ten years and to know there’s potential for another ten. I’m proud of what we’ve achieved.
"We’ve built something special, with regular guests who keep coming back because they love the food, the service, the people. I feel like we’ve become part of the community, and that’s what makes it so meaningful.”
Robbie says the connection with the owners and his love of Italian food brought him to The Italian Greyhound.
He added: “It’s always felt like a family here - the owners look after the staff really well, and that’s important. I also love cooking Italian food, and I was lucky to learn from Sabrina Gidda when she was head chef at Bernardi’s. We
