Our Corporate Chef Frank Chiaramonte has been in and around restaurants and pizzerias since a toddler. He would play in a playpen at his family’s pizzeria while his mother and grandmother cooked up meal after meal. Since his childhood, Chef Frank just knew that his passion would be in the food industry someway, somehow. As he grew older he attended Cooking Hospitality Institute of Chicago (CHIC), which is now associated with Cordon Bleu.
Upon graduation from culinary school, Chef Frank worked for Wyndham Hotels. After a few years there, he took his talents to the bright lights and big city of Las Vegas where he worked various positions within restaurants, convention centers, and hotels including Harrah’s, The Orleans, Hilton & Aramark Convention Centers, Rio, and finally at Buca di Peppo. A native of Chicago and a first generation Italian-American, Chef Frank missed his family and hometown and moved his wife and kids back to Chicago.
Becoming the Corporate Chef at Angelo Caputo’s Fresh Markets has been a great fit for both Chef Frank and Angelo Caputo’s because of his extensive knowledge in food preparation, food cost analysis, and his 25 years of experience in the food industry. The fact that Angelo Caputo’s prides itself on making homemade dishes is what drew him to becoming the Corporate Chef for Angelo Caputo’s. He enjoys making our dishes from scratch and boasts about our delicious meatballs.
Chef Frank is happily married and has two daughters and one son.