At the turn of the century, Julian and Irene Caronna from Palermo, Italy, departed Ellis Island for Louisiana where they started a successful business – Caronna’s Grocery – and a family that includes grandson Jason Caronna, Executive Chef of Rizzuto’s Ristorante & Chop House.
From his grandmother, Jason learned the secrets of Italian country cooking. From his grandfather, he learned old-world Sicilian ways. He followed his passion to the Culinary Institute of New Orleans where he graduated Valedictorian of his class.
Chef Jason began his career at the exclusive Pimsol Club on top of the World Trade Center in New Orleans. There, as the banquet chef, he learned to cook cuisine from around the world. From there, he went on to spend 15 years as Executive Chef and General Manager at Sun Ray International Grill where he created new menu items for all Sun Ray locations.
After successful stints creating menus and serving as executive chef at Amici and Creole Carre, Chef Jason opened the kitchen at Rizzuto’s Ristorante & Chop House on the former site of Tony Angello’s. While a few of the restaurant’s menu items pay tribute to the old menu at Tony Angello’s, much of the menu was developed by Chef Jason.