Chef

Master Chef, Gaetano "Nino" D'Urso, has orchestrated the kitchens of Capriccio from the day it opened in 1977. Over the years, his recipes have been featured on the pages of some of the world's most respected news and culinary publications, such as the New York Times, Gourmet, Bon Appetit, Signature and Cuisine magazines.

Born in the resort city of Sorrento, Italy, Chef D'Urso trained at the world-famous Quisisana Hotel on the island of Capri. He earned his degree from Italy's national culinary school, Instituto Professionale Bi-Stato. While executive chef at the acclaimed Little Venice restaurant in Hamilton, Bermuda, he was discovered by restaurateur, Vincenzo Iemma, and lured to America to establish the high standards Capriccio has been, since its opening, so highly regarded for.

Over the years, a remarkable number of chefs and chef/owners have passed through the Capriccio kitchens under Chef D'Urso's tutelage. Many of his personal recipes appear on their respective menus as a tribute to Chef D'Urso's skill and their admiration.

Among his many honors, Chef D'Urso has been bestowed with the Gold Medal for Lifetime Achievement from the American Academy of Hospitality Sciences and the Lifetime Achievement Award from the Chef's Association of Rhode Island. In receiving the former, Chef D'Urso joined the likes of Paul Bocuse, Daniel Boulud, Roger Verge and Heinz Winkler as one of only 90 chefs worldwide to be so recognized for their contributions to the culinary arts.