Chef Gaudio

Chef Gaudio

1 employee
8 years in business

About this pro

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Frank Gaudio is the first born son of Italian immigrants who migrated to America in 1982. Italian food has been embedded in his genes since the day he was born. Growing up, Frank visited Italy every summer, and even spent two years living in Longobardi, Italy.


     During his time revisiting his roots, he would assist his grandparents on their farm by taking care of livestock, cultivating the land and of course, cooking.


     His intrigue in food piqued when he began discovering the different ways he was able to craft rich delicacies like cheese, wine and pasta. Upon recognizing his talent, he often had dreams of one day making a whole pizza for himself and his loved ones.


     Frank graduated with a degree in Exercise Science and Nutrition from Montclair State University. Fresh out of college, he turned to teaching to serve his community and set off his career. A few years into teaching, he began to feel like something was missing. Recognizing his addiction to cooking shows and his unyielding potential of whipping up pasta dishes from scratch, he signed up for cooking classes at International Culinary Center. Two weeks later, he was taking cooking courses, working with culinary experts Jacques Pepin, Andre Soltner, and Alain Sailhac.


     Upon graduating, Frank worked with Andrew Carmellini at his Nolita Pasta shop, and spent his summers working at family owned restaurants in Calabria, Italy under chefs Antonio Gaudio and Pino Liboriano. Right now, he is based in New Jersey and New York.

     “I loved the adrenaline of being on the line and just getting things done in an organized and esthetic manner. It really felt like I was working as an artist, with each dish being my best representation of myself. I enjoyed the process. The process is what it’s all about for me taking an ingredient from its origin, manipulating it to become part of this idea you have, combining different elements to your vision, cooking it and finally presented at your table. That's what it's all about for me, the look on people's faces after they see it and try it. That's what gets me up in the morning. Unfortunately, the hours were becoming a lot for me to handle. I never had dreams of owning my own place or becoming a head chef. I was always drawn towards making my own schedule and helping others eat well, making a difference in that way. I can't lie, I like to have the time off to travel and broaden my cultural awareness, it's a big part of my life. Eating and being around different cultures in various countries has helped me grow as person. In return, I've always tried to pass along what I've learned with others,

     When something tastes good it's the first thing people talk about. You can take two strangers that speak a different language and put them at the dinner table, and when they try your food and smile, that's universal. That's what I hope to accomplish everyday. I like seeing people happy and I think through food we can all share that moment together.


     There's a difference between a job or careers and doing what you love. I think it's important through your ups and downs in your job or career to always keep in mind why it is you went into that field. It's one of the hardest things to figure out in life, what I want to do. I'm genuinely grateful to have found my calling in life.”

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Palisades Park, NJ 07650
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What is your typical process for working with a new student?

My goal is to make them as comfortable as possible when approached with understanding new tasks at hand. It’s the most effective way to teaching a new students. Then, we just practice together until the final product is perfect.  

What education and/or training do you have that relates to your work?

I’m a graduate of the French culinary school in Manhattan. I’ve worked for many Restaraunt’s in my life, including a few in Italy. 

Do you have a standard pricing system for your lessons? If so, please share the details here.

I charge an hourly rate of $50 for all cooking and baking lessons. 

How did you get started teaching?

My first career was a teacher at a public High School in New Jersey. It’s always been a passion of mine. 

What types of students have you worked with?

I’be worked with so many different age levels. From as young as 6 to as old as 70. I’ve become comfortable teaching to everyone. 

Describe a recent event you are fond of.

We recently did a pasta making class for 10 people. It was so much fun, the students got an advanced lesson on making fresh pasta, we cooked it together and ate it together as well. 

What advice would you give a student looking to hire a teacher in your area of expertise?

I would do your homework and make sure the teacher is an accredited individual with the proper education. 

What questions should students think through before talking to teachers about their needs?

Is this teacher going to fit my type of learning style? 

Am I going to get my moneys worth from my teacher? 

Is my teacher willing to do everything that it takes to work with me in achieving goals? 

Lessons offered

Cooking Classes Baking Classes Desserts Classes French Cooking Classes Italian Cooking Classes Knife Skills Classes Pasta Making Classes