Francis Casciato

Executive Chef
Francis Casciato

Master of award-winning restaurant openings, Chef Francis “Fran” Casciato, joined TableSeide Restaurant Group as Executive Chef to assist the Seidensticker family with the opening of its first restaurant, Libby’s Café + Bar in fall 2008.  He then oversaw the menu design for LouiesModern and The Francis openings in 2013 and most recently, Muse at The Ringling and Oak & Stone in Lakewood Ranch.
 
Now at the helm for TableSeide Restaurant Group, Casciato leads a team of more than 10 chefs and 60 back of the house team members that service the current TableSeide collection, including Libby’s Café + Bar, Louies Modern, Muse, Oak & Stone, Banyan Café, LBar, The Francis and Modern Events. 
 
With the goal of helping TableSeide become recognized as Florida's leading independent restaurant group, Casciato joins his team in taking a personalized approach to working together to continually improve the guest experience. “Our humanity is what sets us apart from other hospitality-based businesses,” says Casciato.  “We pay very close attention to carrying this commitment forward every day and ensuring we look at every work touch point in the dining experience, “ said Casciato.
 
Before moving to Sarasota in 2008, Casciato hailed from DeVito South Beach, where he led the hugely successful opening of this famed restaurant.   In addition, he headed up the opening teams for other award-winning Florida restaurants, including Maxaluna Tuscan Grill, Prezzo, Max’s Grill and Opus 5.   The Best New Restaurant and Places to Dine, Drink and “Seal the Deal” honors have continued under his tutelage with TableSeide Restaurant Group, earning the group more than 50 awards and honors since 2008.
 
Background and training
 
Born and raised in South Philadelphia, Casciato comes from a large Italian American family and grew up surrounded by a houseful of Italian cooks, including his Pennsylvania Dutch mother, who learned the tools of the Italian cooking trade from Casciato’s aunts. 
 
After high school he attended Wheeling Jesuit University in West Virginia, where he earned a management degree. The only other thing he really knew and enjoyed was food and cooking.  So he decided to take that path.
 
Casciato then attended the Philadelphia Restaurant School at the University of Pennsylvania and earned an Associates Degree in Restaurant Management. After graduating, he accepted a position with Unique Restaurant Concepts where he met several restaurant venture capitalists, which ended up leading to opportunities to lead the openings of several (award-winning) restaurants, including DeVito South Beach.  Developing concepts and leading successful openings for restaurants became his forte.  Most importantly for him was to be able to take the values from an Italian family upbringing and Jesuit education and use these as the basis for creating a positive and learning environment in the kitchen.

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