Carabott started studying to be a professional chef aged 15 at the Institute of Tourism Studies in Malta. During the four-year course he entered a number of national and international competitions and captained the Maltese team of students in Italy, placing 3rd in Europe at the ‘Gran Trofeo d’Oro della Ristorazione Italiana’ in 2005.
As part of the course, he undertook a one year international apprenticeship at Gleneagles in Scotland, returning there to work full time after graduating.
Working at Gleneagles gave Carabott the opportunity to compete in national competitions such as ScotHot in Glasgow and the Skills for Chefs conference. He then moved to London to work with chef Heinz Beck in his Michelin starred Apsley’s restaurant where he was promoted to chef de partie.
Carabott left Apsley’s in November 2012 to join the team at the Royal Automobile Club as Chef de Partie in the Great Gallery restaurant. He was promoted to junior sous chef in 2013 and again to sous chef a year later. He won the Club Secretaries and Managers of Great Britain award for Culinary Excellence in 2013 and achieved the Royal Academy of Culinary Arts Annual Award of Excellence in 2014.