We recently connected with Matthew Cutolo and have shared our conversation below.

Hi Matthew, thanks for joining us today. So, what do you think about family businesses? Would you want your children or other family members to one day join your business?

Running a family business, especially in the restaurant industry, isn’t always easy—but it’s deeply rewarding. Every day, I get to work alongside my aunt and uncles, who currently own Gargiulo’s Restaurant, and together we carry on our family’s legacy. While some weeks are long, with 60-70 hour work weeks, being together makes it all worthwhile, grateful to do what we are passionate about together. Our business is built on family, both our own and the families we serve.

Over the years, we’ve had the privilege of being part of countless celebrations for our customers, from first birthdays and communions to sweet sixteens, weddings, and anniversaries. Recently, we even hosted a wedding for a family with three generations who’ve celebrated milestones with us. There’s truly nothing I’d rather do, and nowhere else I’d rather be, than right here with my family.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

There’s only one person who knows the century-old secret cannoli recipe at Gargiulo’s Restaurant in Coney Island, Brooklyn, and that’s me, Chef Matthew Cutolo.

Since before I could tie my shoes, I’ve been learning the trade secrets of my family’s business from my grandparents, parents, aunts, uncles, and cousins. Over the years, these lessons unfolded in the kitchen, restaurant and even the backyard.

Alongside my family at Gargiulo’s Restaurant, we proudly welcome up to 1,000 guests each week. For nearly 120 years, Gargiulo’s has been a culinary and cultural anchor in one of NYC’s most iconic neighborhoods, Coney Island.

As the Executive Pastry Chef, I help my family run both the front and back of house at one of the oldest Italian restaurants in NYC. But my culinary passions extend beyond pastries.
I’m deeply guided by the traditions of Neapolitan cooking and my family roots in Naples, Italy. I take immense pride in preserving classic dishes that aren’t commonly found outside Gargiulo’s dining room, like Penne Pasqualina made with zucchini, onions, prosciutto, and fresh tomato; Struffoli a traditional Italian dessert of deep-fried dough balls covered in honey; and a lesser-known variation of Pizza Rustica. One of my favorite things to hear from guests is, “I haven’t had this since my grandmother made it.” Classic regional Italian food is evaporating from New York’s dining landscape. Many focaccerias, trattorias, Italian bakeries, caffes, and restaurants have closed, leaving only a small handful. If it’s not me carrying on these regional traditions, who will? I’m committed to preserving what is deemed “Old School” with a fresh energy.

A family recipe lineage is more complex than simply passing down a list of ingredients and instructions. The Italian “Old School” often involves nonnas strategically leaving out an ingredient to keep their dish unique. Measurement instructions can be as vague as a “handful” or “spoonful.” I spent years following my late cousin “Mike the Bake” around the Gargiulo’s kitchen to learn the family’s secret cannoli recipe. “That is just how it’s always been done. If you want to learn how to make something, you must be there to see it made, over and over again. But what’s even more important than the prized ingredient or process is the special time spent with family in the kitchen. That’s what I try to bring to every dish I serve,” I share about the craft.

Every Friday evening, our restaurant gardens transform into a Sorrento-inspired pizzeria, where Neapolitan pies are stretched, tossed, and topped tableside before heading into our outdoor brick pizza oven. We also host a Feast of San Gennaro experience during September, expanding the availability of nostalgic Italian-American street fare: sausage and peppers, arancini, zeppole and, of course, cannoli.

I attended Quinnipiac University, where I studied finance & accounting before fully diving into the restaurant world. Halfway through school I realized I could not sit behind a desk the rest of my life and after a phone call with my Uncle Louie where he asked me “are you going to come to work when you’re done?” the decision was made, and an easy one. It is very important to me to keep our family business and legacy going.

I also have broadcast experience, having interned at the seven-season live cooking show, The Chew. Originally from Long Island, I now reside in Bay Ridge, Brooklyn. A career highlight for me has been participating in the New York City Wine + Food Festival, where I love connecting with others who share my passion for cooking and hospitality.

How do you keep your team’s morale high?

At Gargiulo’s, we’re fortunate to have a unique dynamic where many of our employees have been with us for over 20 years. We’ve shared life’s ups and downs together, and these relationships have evolved beyond a traditional work environment—our team has become close friends and even family. In such a demanding industry, where every night feels high-stakes, creating a supportive and engaging atmosphere is essential. It’s a delicate balance of fostering a space that’s lighthearted, fun, and creative, while also setting the standard for excellence when it’s time to perform.

Keeping morale high means recognizing that a relentless, high-pressure environment isn’t sustainable. We genuinely invest in each other—asking about each other’s lives, families, and well-being. Building these connections not only strengthens our team but also helps everyone feel valued and supported. This approach has been ingrained in our family business for generations, thanks to the example set by my aunt and uncles and the generation that came before them. For anyone managing a team, I’d say that creating an atmosphere of mutual respect, openness, and camaraderie is key to success—it’s the foundation that makes demanding work feel rewarding.

Any thoughts, advice, or strategies you can share for fostering brand loyalty?

This commitment is a testament to my aunt and uncle’s dedication. While we’re all usually on site, we make sure that at least one of us is always there. Our presence shows customers that we genuinely care, and it adds a personal touch that’s often missing in many restaurants today. True hospitality—where guests feel welcomed and can recognize a familiar face—is something we prioritize deeply.

Checking in on tables and ensuring guests are happy with their experience are small gestures that make a big impact. Even the best food doesn’t replace the warmth of genuine hospitality, which keeps people coming back time and again. Our business is, and has always been, built on family, and we’ve been fortunate to welcome so many others into it. Over the years, we’ve had the honor of getting to know our customers and being part of countless family celebrations, fostering connections that go far beyond the dining experience. To keep in touch and build loyalty, we believe in treating each guest as part of our extended family—it’s what sets Gargiulo’s apart and keeps our customers returning.

Contact Info:

• Website: https://www.gargiulos.com
• Instagram: https://www.instagram.com/matthewcutolo/
• Youtube: https://www.youtube.com/@MatthewCutolo
• Other: https://www.tiktok.com/@matthewcutolo

Image Credits

Matthew Cutolo