Matthew Cutolo

hef Matthew Cutolo is the only person who knows the century-old secret cannoli recipe at Gargiulo’s Restaurant in Coney Island, Brooklyn—one of NYC’s oldest Italian institutions.

Raised in the family business, Cutolo learned to cook from grandparents, parents, and cousins in kitchens, bakeries, and backyards. Today, as Executive Pastry Chef, he helps run both the front and back of house, driven by a deep commitment to preserving traditional Neapolitan recipes passed down from his family’s roots in Sorrento, Italy.

Chef Cutolo takes pride in offering classic dishes rarely seen outside of Gargiulo’s, such as Penne Pasqualina, Zeppole di San Giuseppe, Pastiera, Struffoli, and a regional take on Pizza Rustica. “I love when guests say, ‘I haven’t had this since my grandmother made it,’” he says. “If I’m not keeping these traditions alive, who will?”

Learning the old-school way—by watching, not measuring—he shadowed his late cousin “Mike the Bake” for years to master the restaurant’s signature cannoli. For him, cooking is about more than ingredients; it’s about family, memory, and connection. In the summer, Cutolo transforms the restaurant’s gardens into a Sorrento-style pizzeria, hand-tossing Neapolitan pies in a brick oven. He also hosts a seasonal street-fair-style celebration with nostalgic Italian-American fare like baked clams, arancini, and zeppole.

Before fully embracing the culinary world, Cutolo studied finance at Quinnipiac University. He later interned at ABC’s The Chew and remains passionate about sports and hospitality. A Long Island native, he now lives in Bay Ridge, Brooklyn, and has appeared on Good Day NY, PIX11, KTLA, People Magazine and at the NYC Wine & Food Festival. For nearly 120 years, Gargiulo’s has been a culinary anchor in Coney Island, and Chef Cutolo is proudly carrying its legacy into the next generation.