Archive for the ‘Bios’ Category

Pastry Chef: Caterina Pepe “Kathy Bruno”

Saturday, July 22nd, 2017

Caterina Pepe, better known as Kathy, is one of the Bruno Brothers niece. Caterina was raised in Salerno, Italy and moved to New York in 2014. From a very young age she has had a passion for food and desserts, learning from her mother, Nicla Bruno. All the secrets and recipes have been passed down from generation to generation which has allowed her to apply old recipes with a modern touch.

Kathy joined the Caravaggio team in 2014 at the young age of 20. Since the day she started Caterina has impressed the high end clientele with her love for sweets. Her uncle, Giuseppe, helped shape her unique cooking style and taught her to make every dish the best.  Caterina’s passion is to create new recipes every day. Her uncle, Giuseppe, says she is the ‘youngest pastry chef in New York City’.

Caterina is known for her coconut-basil-black pepper sorbet, lemon meringue tart, strawberry short cake, pastiera and tartufo.

The Owners: Fratelli Bruno

Wednesday, December 5th, 2012

On July 15th, 2009, Caravaggio opened its doors to New York City for the first time. Located in the heart of Manhattan’s glamorous Upper East Side, the Bruno brothers’ latest cutting-edge concept carries on the long-lived family tradition of serving great food to their devoted patrons and to the greater New York area. They believe in nourishing body and soul, which is the wisdom of their Salerno ancestors from Southern Italy. Giuseppe Bruno, Cosimo Bruno, and their staff, along with the remaining Fratelli Bruno, strive daily to continue this heartfelt tradition. The Brunos work hard to bring each of their guests the best modern Italian cuisine in New York City.

Co-Executive Chef: Isauro “Luis” Rosas

Wednesday, December 5th, 2012

Chef Luis comes to Caravaggio after having worked with some of the world’s leading chefs and at some of the highest-rated restaurants in New York City. He started his career as a dishwasher at Rocco DiSpirito’s Union Pacific, quickly working his way up the line, eventually becoming Executive Sous Chef. While there, he participated in top culinary events such as The Food & Wine Class in Aspen. From Union Pacific, Chef Luis went on to further his skills as the Saucier and Meat Roaster for the world-renowned Bouley, working under Executive Chef Cesar Ramierez. In 2005, Chef Geoffrey Zakarian recruited Luis to be his Executive Sous Chef at Town. There he oversaw the creation of the tasting menu and specials as well as kitchen leadership. Chef Luis has been with Caravaggio since the restaurant’s opening in 2009.