Lou started cooking with his large Italian family of 14 and learned from his late mother, Jean Fusillo. He attended East High School in Youngstown, Ohio, and has been a member of Our Lady of Mount Carmel Basilica, 343 Via Mount Carmel for over 50 years where his parents belonged. He has enjoyed a long career in his catering business for over 40 years ago and now his son Mark is involved. He looks forward to serving you and your family for many years to come.
An Urusline High School graduate of 1989 Mark worked in high school as a dishwasher at his father’s catering business. He then attended the Pittsburgh Culinary Arts Institute and was a student under Dieter Kiessling CMC and Greg Fatigati.
Upon graduating he was accepted into intensive apprenticeship program at the Breakers in Palm Beach Florida under the instruction of Executive Chef Matthias Radils and Sous Chef Josef Huber.
Upon completion of his apprenticeship he was hired full time and the Breakers in Palm Beach. He then was Executive Chef at the Wellington County Club in Wellington FL, before he was asked to return to the Breakers to finish his career in south Florida.
In 2001 he returned to Youngstown, OH to raise his kids in his hometown with his Italian family and partnered with his father in the family catering business. Since his return he has updated the menus and created some original dishes like Romano Crusted Chicken Breast with Romano Sauce which you will find on our Menu's Page.
Lou Fusillo / Founder of Fusillo Catering
Photo courtesy of The Vindicator
Mark Fusillo / Executive Chef
Photo courtesy of Traditions Magazine