Ferraro’s Italian Restaurant & Wine Bar announces its new executive chef, Francesco Di Caudo. He comes to Ferraro’s with more than 20 years of experience cooking in kitchens around the world.
In his current role, Chef Di Caudo works closely with family patriarch Gino Ferraro to oversee not only the staff and operations, but also the award-winning menu featuring Las Vegas’ finest authentic Italian cuisine. While staying true to Ferraro’s well-established brand and its most beloved dishes, such as restaurant’s legendary Osso Buco and homemade pastas, he has been given the liberty to incorporate his own touches to the menu. New signature dishes from Chef Di Caudo include Tagliarini Aragosta, featuring 1-pound Maine lobster, seared to perfection, served with forest mushrooms and lobster sauce; Raviolini del Plin, housemade pasta pockets stuffed with veal and served with Parmigiano cheese reduction and veal truffle sauce and Angello in Crosta, Colorado rack of lamb with a Pecorino cheese and thyme crust, peperonata and pickle yellow mustard seed sauce.
He was born near Mt. Aetna in Sicily, where he began working in kitchens when he was just 14. He worked as a dishwasher, observing and learning everything he could not only about cooking but also how to efficiently run a kitchen. By 19, he attended Istituto Alberghiero to officially study cooking. Internships would eventually bring him to Rome, Italy and Paris, France. In 2003, he met Chef Gianpaolo Belloni, owner, Zeffirino at The Venetian Las Vegas. Chef Belloni immediately recognized his talent and brought him from Italy to Las Vegas. Two years later, he became assistant executive chef at Terra Rossa at Red Rock Resort Las Vegas. After that, he went to work at not just one but two resorts simultaneously as master cook at Osteria at Bellagio Hotel and Casino and Sinatra at Wynn Las Vegas as the chef de partie, pasta. By 2010, The Venetian called once more, this time bringing Di Caudo to Canaletto as assistant executive chef. Three years later, he took a break from Las Vegas and moved to Temecula, California to serve as assistant executive chef at the Pechanga Resort & Casino.
Earlier this year, he returned to Las Vegas and met with Gino and Mimmo Ferraro. It was during this time the Ferraro family was expanding into fast casual with their new concept, Pizza Forte.
“We opened two Pizza Forte locations this year – Sunset Station and Hard Rock Hotel & Casino. While I’m still at Ferraro’s on a daily basis, we are planning nine more locations within the next 18 to 24 months. We knew to continue offering the quality and service our guests expect, our family needed to find a chef whose bar for excellence was set just as high. We have found that in Francesco,” says Mimmo Ferraro.
Concludes Chef Di Caudo, “It’s a privilege to join the Ferraro family during their 30th anniversary in Las Vegas. There is no question their food is unsurpassed and is true Italian cuisine. While still honoring the dishes and tradition, I am bringing my own touches and fresh perspective to the kitchen.”