There is a discipline to Chef Gustavo Granados’ meticulous attention to detail and his pursuit of culinary perfection. It’s a discipline rooted in both education and upbringing.

Chef Granados graduated from Missouri Military Academy in 1992 and three short years later earned a degree in International Business in his native Mexico. That same year, he enrolled at the Culinary Institute of America where his unique background and technical training fully ignited the lifelong passion he acquired as a child helping his father cook for family and friends.

His culinary resume began shortly after graduation when his remarkable talent led to his appointment as Sous Chef at the legendary Café Des Artistes in New York City. There, he honed a French technique that he later polished alongside Gordon Hamersley, universally regarded as one of Boston’s great chefs.

Chef Granados’s stay at Hamersley’s Bistro in Boston lasted for “three remarkable years,” he recalls. “Chef Hamersley was inspiring and a great teacher.”

So inspired, Chef Granados moved to Barcelona, Spain, expanding his culinary horizons as an Executive Chef and immersing himself in the distinctive cuisines of Europe, specifically those of Catalonia, Italy and the Mediterranean rim.

He returned to Boston in 2006 where he showcased his new repertoire to rave reviews as Chef de Cuisine at Sorrelina, sister restaurant to the city’s famed Mistral. There, under the tutelage of Chef Robert Jean, he learned the important difference simplicity, technique and respect for ingredients makes in elevating food to its highest form.

At Capriccio, Chef Granados honors one of New England’s most celebrated kitchens by executing the classics with artful flair and sophistication, while surprising guests with an ever-changing array of seductive new creations that pair Mediterranean-inspired flavors with the freshness and texture of the finest local ingredients.