Today we’d like to introduce you to Marco Caputo.
Marco, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I’m from Napoli born and raise, studied at Instituto Alberghiero located in the city, soon as I graduated I went to the army, at the end of the 365 days of it was hired at Hotel delle Rose as Sous Chef in Rimini northern of italy on the Adriatic coast. After short term not good in taking orders I made a deal with another company for the Hotel King in Riccione no far from Rimini as Executive Chef very young as taking this responsibility I decided after the whole summer of 1991 to start traveling. Went to Germany, England, Holland than established myself in Spain from 1992 my first job was a Chef at Ristorante Italia in Barcellona where I was doing all my winter season and sharing with Ristorante Sandra in the Summertime located in Can Pastilla ,Isla de Mallorca back and forth with Barcellona.
After a visit of a friend of mine in Mallorca he convinced me to try to move in the U.S. in Boston been here since 1998 I’ve tried to get my position in a few restaurant but refused to change my way to work so tough time for me. So I tried front of the house experience with my bad English (still bad) was kind of success because people where enjoin my way to present dishes and specials, the correct pronounce of the Italian dishes and the accent in the English words filled with a lot of mistakes. Worked for many restaurants in Boston area with a little experience in New York for little less of one year in 2000, 2014 after 10 years at Rino’s place in East Boston. I decided with a friend to join his idea of a Bar with my idea of the restaurant, took a little search to finally signed a lease at 45 Province street in August 2013 and start building Mast’ from an bear wall place, extremely challenging very particular and trying to use all the space that we have.
Over one year of getting permits and construction plus a lot of personal work, cutting and putting tile on wall, buffing the floor fixing wood and plumbing, so blood from all cuts and scratch are the heart of Mast’. Here it was my first big step bring the original Neapoletan Pizza in Boston, I went to talk with Acunto Forni in Napoli he decide to build my pizza Oven and shipped to me by 25 days on boat to 45 Province that was the first thing inside Mast’ 6000 pound monster costed more money to get it inside from the street to where is located now at the top floor of Mast’ than the 25 days shipping on boat.
Finally, October 2014 Mast’ was ready to open the door, friends and family and the grand opening where very successfully so many people more than we expected. The pizza was great success I only have Neapoletan Mastro Pizzaioli worked for me we sold over 9000 pizza in the first 3 months. January this year me and my business partner decided to go in a different way so I bought him out and now running Mast’ on my own and been back in the Kitchen after so many years was another big challenge for me, after we have the best and original Neapoletan Pizza in Boston, I have to improve that all the fresh made pasta the particular shapes that I do every 3-4 days and all the dishes that we create in the kitchen where good as well and the result are as expected people responded well.
Finally one of the best Chef in Boston and best friend of mine will join me with all his experience and exceptional creation, he’s going to give my deserved break and make Mast’ more successfully.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
The build out, changing contractors, doing a lot on our own, all the permits take over one year to finally have Mast’ open.
Mast’ Restaurant – what should we know? What do you guys do best? What sets you apart from the competition?
Mast’ has definitely one of the close Original Pizza compared to Napoli Pizza, as you know is the birthplace of it. I have Mastro Pizzaioli from Napoli worked for me to keep the quality and originality of the Pizza. The food is all fresh and homemade, I shop 2-3 time a week to have always fresh ingredient and fresh products pasta is made in-house every 3-4 days and food is made from scratch
I always look for the presentation of the plates and ensure that was prepared as I tough it is not me making it.
So Mast’ that mean O’ Mast in Neapoletan- Master of one craft- is an original Napoletano southern Italian restaurant that would be doing the same if I was in my city back home.
What is “success” or “successful” for you?
Success is a continuity when you see customers that became a friend than family, you keep seeing them you know them by name, you talking and laughing with them that’s is my success. With my personal experience in Boston, working in so many places I can assure that I never saw many Italians come back over and over for over 3 years bringing to me all the new arriving in Boston. Many people that I meet during this adventure still coming regularly they even declaring their sit, they looking for you to say Hi, I go upstairs and I see they laughing with my employees. Now that for me means that the originality that I was looking for is well returned by seeing my customers or better la Famiglia enjoin Mast’
- Address: Mast’ Restaurant
45 Province street Boston MA 02108
- Website: www.mastboston.com
- Phone: 6179363800
- Email: firstname.lastname@example.org
- Instagram: @mastboston
- Facebook: www.facebook.com/mastboston
- Twitter: @MASTBoston
Federico Castelluccio, Mike Napoli, Boston Bruins,Jenny Johnson and Richie DiMare