I am just a cook—a cook who prepares food as my ancestors did, coming from the land of myth, a land of explorers, poets, and artists, where rugged landscapes meet the sea and the sky, much like the American Riviera. My “Italianity” comes to life in Caruso’s menu development. Though I am from Rome, the center of the peninsula, my culinary background is rooted in the South of Italy, thanks to mentors from the Naples area. The greatness of Italian cuisine resides in the heart of the South; historically, the South of Italy has been “the garden of Europe,” much like California is for the U.S., making the correlation natural. The influence of Southern Italian cuisine lies not just in recipe development but in the application of the freshest local ingredients, following the seasons, and nurturing relationships with farmers, fishermen, and ranchers, just as we do in Italy.

The process begins with menu planning. Caruso’s culinary program is built on seasonality and responsible sourcing. Ultimately, it’s all about mindset; no one on our team would ever think of using ingredients that are not locally sourced or not in season. If Stephanie Mutz can’t dive due to the weather, we simply remove the sea urchins from the menu. This principle is a cornerstone of our culture and our responsibility to respect the environment, animal welfare, and health. Caruso’s menu is entirely driven by Mother Nature’s will. This is the only way to deliver a genuine experience. The menu is alive and dynamic, with constant changes, tweaks, and adjustments. Sometimes, ingredients are available for only a few weeks or even as a one-off from a micro-farm. We always find a way to incorporate them into our dishes for our guests to enjoy.

Take the artichoke, for example. This tough, rough cardoon is difficult to clean and cook, with a poor yield. While peeling, carving, and preparing them with a paring knife, you imbue them with something from yourself—something magical. Just place them in good extra virgin olive oil with garlic, lemon, and good salt, and cook them slowly, with care, ensuring the leaves stay intact. The results are mind-blowing.

The perfection of Mother Nature is before our eyes every day; we just forget how to see it. Consider the Romanesco cauliflower; observe its geometry. Look at it, and you’ll understand. A restaurant, and ultimately a chef, has a significant impact on the environment. Our choices—from the energy used to cook food and light the restaurant, to the water used for cleaning and dishwashing, and the waste generated from food and packaging—affect the environment. By adopting sustainable practices, we can reduce our environmental impact and contribute to a more sustainable future.

The benefits are clear, from meeting consumer expectations and saving costs to ensuring long-term viability. At Caruso’s, sustainability means using ingredients and resources in a way that preserves the environment, supports local communities, and ensures the long-term viability of the food system. Our commitment to sustainability goes beyond creating delicious meals; it’s about being responsible stewards of the planet and its resources.

We collaborate with organizations like SmartCatch, Ocean Wise, FishChoice, and the Sustainable Restaurant Association, which keep us informed about the best options for our seasonal menu. In addition, we are committed to supporting local fishers, helping to reduce our carbon footprint from transportation.

Our oceans are the source of life for the entire planet. They are our most important resource and must be preserved and respected to ensure prosperity for future generations. It’s that simple—like caring for my children, it’s that important. Overfishing and unsustainable fishing practices have a significant impact on the health of the oceans and marine ecosystems. By choosing sustainable seafood options, we can support healthy marine environments and ensure the long-term viability of the seafood industry, promoting ethical and responsible fishing practices and fair labor standards.

We are immensely proud to be recognized daily by our community here on the coast of the American Riviera for all we do and for how Caruso’s has become a pillar of the Central Coast gastronomy scene.