Chef Joseph F. Caputo is the chef and owner of Catering by Joseph LTD, and Zuppa del Giorno, il restorante di pranzo where he combines his passions for food and theater into a recipe for success.
Influenced at a very young age by his mother and maternal grandparents, Caputo learned the culinary traditions of his Italian ancestry. He developed his culinary point of view from extensive travels with his mother who was an excellent cook. He had no idea that he would open two successful businesses by his 50th birthday. Today he is chef/owner of Catering by Joseph LTD, and Zuppa del Giorno, il restorante di pranzo, both located in Scranton, Pennsylvania.
Caputo graduated from Marywood University with a degree in communications. He later earned a Master of Theater from the State University of New York. For a time after finishing his education Caputo pursued a professional acting career in New York City and worked in several restaurants there while looking for work in the theater.
Eventually Caputo returned to Scranton where he became involved in education as a teacher and later as an administrator. During this time, he continued to perform in community and regional theater in Northeastern Pennsylvania, and cooking was a hobby for personal enjoyment.
While involved in a local show, a friend of Caputo’s came to him requesting that he create a dinner for a group she planned to entertain. He accepted the invitation and the guests at the dinner party were impressed with Caputo’s fare. Enthusiastic to have him cook, several guests requested a business card so they could arrange their own dinner parties. From that dinner party, a business was born and Caputo began working as a personal chef.
The only thing Caputo enjoyed more than acting was cooking and so he furthered his education at the Culinary Institute of America in Hyde Park, New York and St. Helena, California. He took his talents as an actor and his honed culinary skills and opened both a catering business and later a restaurant.
Combining his theatrical flair, cooking skills and teaching experience, Caputo successfully teaches classes at his restaurant on a wide range of topics and cuisines. He is currently at work on a cookbook that reveals humorous stories from behind the scenes of his catering business in addition to a treasury of recipes from his childhood and life-long cooking adventures.
Caputo has cooked in Tolfa, Italy; Paris, France, and has been a guest chef for Holland America cruise line.