Caratozzolo was a member of the 1999 opening team for Beau Rivage’s La Cucina Restaurant where he was Commis de Cuisine for Chef Vincent Signorelli, Jr. While there, he assisted Chef Kim Canteenwalla on Discovery Channel’s “Great Chefs of the World” episode.
He moved to Las Vegas in 2000 to open the Aladdin Resort and Casino as assistant room chef for Tremezzo and Elements restaurants under Chef Mario Capone.
In February 2002, Caratozzolo returned to Beau Rivage as chef of La Cucina Restaurant where he worked until he was given the opportunity to serve as executive sous chef at Gold Strike. Following Beau Rivage’s renovation in 2006, Caratozzolo returned to the Biloxi, Miss., property and in December was promoted to chef of BR Prime. Since January 2007, he has served as Beau Rivage’s executive sous chef.
The New York native began cooking in his grandmother’s restaurant at age 13. In 1999, he graduated from the Culinary Institute of America with a degree in Culinary Arts.