Chef Di Caudo’s upbringing was rooted in the land, as he was raised on a farm where he learned the art of butchering meat and sourcing produce. Back in the day, what is now known as the “farm to table” movement was simply a way of life for him. Chef Di Caudo cherishes the valuable experience he gained from his upbringing, and credits it for helping him cultivate his passion for culinary art.
Basilico Ristorante Italiano takes pride in having Chef Francesco Di Caudo on their team, a highly skilled culinary expert with over 10+ years of experience in Italian and French cuisine. Chef Di Caudo brings a diverse skill set to the table, from menu planning and recipe development to budgeting and cost control. His passion for fine dining and impeccable leadership abilities allow him to thrive in fast-paced environments. Not only can Chef Di Caudo handle stressful situations with ease, but he also inspires creativity in his team members through continuing education and training. At Basilico Ristorante Italiano, Chef Di Caudo’s ability to adapt and assess growth opportunities ensures that an outstanding experience and service are delivered to each guest.
Learn More About Francesco Di Caudo
- When did you realize you wanted to become a chef?
I come from a generation of farmers. I grew up butchering animals we raised and tending our farm to source produce. I guess you can say, what we now consider “farm to table” as a trend is a tradition. My uncle was a miller and his brother a baker so you can imagine where my fascination and respect for ingredients, and how we use them to create our daily meals, come from. I am grateful for the experience and the opportunity I was given to be able to grow my passion and appreciation for the art.
- What is your culinary education background and experiences?
I went to culinary school in Italy for 5 years. I’ve trained in Milan, Venice, and Paris. I then moved to Vegas and worked in Wynn, Bellagio, Venetian, and Red Rock before moving to California to Pechanga Resort and Casino. I came back to Vegas to be the Executive Chef of Ferraro’s for about 7 years. Now I am the Executive Chef of Basilico.
- How do you describe your overall cooking philosophy (seafood related)?
Simple and fresh – using what the earth and sea have provided and valorizing it.
- What is the most important thing you look for when purchasing seafood?
The freshness and quality are most important.
- What are some of your favorite seafood items on your current menu?
I love every seafood item on my menu and cannot discriminate. However, the Oysters with Persimmon and Sea Beans and Mediterranean Sea Bass with Porcini, Sweet Potatoes, and Guanciale Fig Sauce seem to be the most popular.
- What do you enjoy cooking at home and professionally?
I enjoy cooking vongole pasta with calabrese peppers and lemon zest.
- What do you like about Santa Monica Seafood’s product and service?
Freshness, professionalism, quality price, and quality service.
Basilico Ristorante Italiano
6111 S. Buffalo Drive, Suite 100
Las Vegas, NV 89113