On the Table With Chef Tommaso Gargiulo

When Tommaso Gargiulo was only 10, his father passed away, and he was immediately taken out of school to start working. Starting as a cook in a hotel in Positano, Italy, by 15 he went to cooking school in Sorrento.

Gargiulo worked in several restaurants in hotels in Italy such as Pupeto in Positano, Parco di Principe in Rome and also Colony Hotel St. Louis, L’osteria del Orso in Puerto Rico and Elmwood Plantation in New Orleans.

In 1979 he moved to Littleton, MA, where he worked as the chef at the Louisiana Purchase.

He is now the familiar executive chef cranking out delicious dishes at Arturo’s Ristorante.

Most important chef’s tool: My hand

What’s in your fridge at home? Vegetables, lettuce, water, wine, milk

Ever cook for anyone famous? Sammy Davis Jr. and Jerry Lewis

If you could cook for anyone, dead or alive, who would it be? Pope John and my mother

Best cooking music: Luciano Pavarotti

Favorite dish to make: Braised rabbit

Favorite dish on the menu: Pollo Toscano, but I truly love our daily specials, which allow me to prepare different seasonal favorites all year round.

Most inspirational to you as a chef: Antonio Tramontano, my cooking teacher from Sorrento, Italy

Cooking shows you watch? Bizarre Foods and Chopped

Arturo’s Ristorante is located on Route 30 at 54 East Main St. in Westborough and specializes in all-Italian cuisine. The wine list features more than 26 choices by the glass. The menu combines chef’s specials and traditional fare. Dishes include wild mushroom ravioli, salmon al pesto, veal parmesan and brick oven pizza. The Amici Room is available for private parties, and Arturo’s also provides catering.

Know a chef who should be profiled? Have restaurant or food news? We’d love to hear from you. Email charlene.arsenault@patch.com.

Photo submitted