Chef Ciro Fodera first fell in love with cooking when he was just 13 years old, working in Las Vegas restaurants. By the time he was 16, he had returned to his family’s culinary roots, sharpening his skills and perfecting his pasta-making in Sicily.

Upon returning to the States he attended the Culinary Institute of America where he graduated Manga Cum Laude with a Bachelor’s Degree in Culinary Arts Management. During his time at CIA, he received a multitude of Scholarships and Awards from the Epicurean Charitable Foundation and Avero and received the the prestigious Jacob Rosenthal Leadership Award.

Within weeks of graduating he set his sights back to his hometown of Boston working at the Taj Hotel and Four Seasons before finding his way to Capo Restaurant & Supper Club shortly after it opened, starting as a Sous Chef.

Under the tutelage of Chef Nicholas Dixon, he rose through the ranks to become the Executive Chef of Capo in 2021. He continues to transform the food scene of South Boston, as he boasts white tablecloth events, large format charcuterie boards, and authentic Italian American cuisine.