Cutolo’s Kitchen is a collection of Italian and Italian-American recipes rooted in family, tradition, and real technique — built by Chef Matthew Cutolo, a third-generation Italian-American restaurateur.
Matthew comes from a multigenerational restaurant family behind Gargiulo’s Restaurant, a historic Italian restaurant in Coney Island, Brooklyn open since 1907. Today, he represents the third generation of his family in the business, carrying forward recipes, techniques, and traditions that have been passed down for decades.
The kitchen at Gargiulo’s is led by his uncle, Head Chef Uncle Mike, Matthew continues to learn daily working alongside him. He was also deeply influenced by his cousin, Mike “The Bake,” who taught him many of the family’s foundational recipes, holiday traditions, and pastry techniques — from afternoon baking sessions to learning the line during evening service on Mondays while Mike was semi-retired.
Tradition First, Always
Matthew’s cooking philosophy is simple: tradition comes first.
The dishes shared on Cutolo’s Kitchen are grounded in the way Italian families have cooked for generations — whether that’s cucina povera classics, Italian-American staples, or recipes tied to holidays and family gatherings. Modern techniques may appear when they serve the dish, but the heart of the cooking always remains rooted in family, history, and authenticity.
This is not shortcut cooking.
This is food shaped by time, repetition, and respect for technique.
Italian Roots & Culinary Experience
Matthew has traveled to Italy multiple times and studied abroad in Florence, where he took culinary classes and deepened his understanding of regional Italian cooking. These experiences shaped how he approaches food — focusing on simplicity, quality ingredients, and proper technique.
During his time in Italy, he learned directly from traditional kitchens and historic restaurants, including time spent at Alfredo alla Scrofa in Rome — the birthplace of the original Fettuccine Alfredo — where he was taught the authentic preparation and technique behind the dish.
These experiences continue to influence the way recipes are developed and explained on Cutolo’s Kitchen.
Media & Recognition
Matthew’s work and culinary perspective have been featured across major national and regional media outlets, including:
- TODAY Show (NBC)
- CBS This Morning (National)
- The New York Times
- People Magazine
- Food & Wine
- U.S. Weekly
- FOX 5
- KTLA
- PIX11
- News 12
- Spectrum News 1
He has also participated in major culinary events, including the New York City Wine & Food Festival (NYCWFF).
What You’ll Find Here
Cutolo’s Kitchen exists to preserve and share real Italian and Italian-American cooking — the kind rooted in family kitchens, restaurant traditions, and lived experience.
Here you’ll find:
- Time-tested Italian classics
- Italian-American family recipes
- Technique-driven explanations
- Stories behind the food
- Dishes meant to be cooked, shared, and passed down
This site is not about trends.
It’s about food that lasts.