Chef Profile

Executive Chef Jeff Caputo is a graduate of the Culinary Institute of America.  Jeff’s culinary career began in the private club world at The National Arts Club in New York City and The Creek Club in Long Island. Prior to joining Mory’s in 2011, Jeff was Executive Chef for Scoozzi, the highly acclaimed New Haven restaurant.  He held this position for 12 years.  

Jeff Caputo, Executive Chef

Jeff Caputo, Executive ChefMy Philosophy

The “Inspired New England” cuisine at Mory’s pays homage to the land, to the flavor-rich quality of local, fresh ingredients and to the time-honored cooking techniques that enhance the natural goodness of those ingredients.  Mory’s kitchen uses local ingredients whenever possible. I respect and support Connecticut’s farmers and artisan food producers, believing that locally and lovingly raised ingredients play an essential role in our kitchen.

Culinary Corner

Read Chef Jeff's Latest Culinary Corner.


Avocado Pico

The perfect appetizer. You can dip in it, spread it on a sandwich or top your nachos with it. I get as many requests from old and new friends for this recipe (or to make it for them!) than any other. Except maybe my Bolognese!

2 ea.  ripe avocado, cut in ½,  remove seed with spoon and medium dice
1 ea.  3 ounce ball of fresh mozzarella, small dice
6 ripe plum tomatoes, cut in ½ then remove core with spoon, small dice the tomato flesh
1 medium red onion, diced small
2 tablespoons chopped cilantro
juice of ½ fresh lemon
juice of 1 fresh lime
1.5 tablespoon of extra virgin olive oil
kosher salt, to taste


*prepare all ingredients above
*in a bowl add the avocado, mozzarella, tomatoes, red onions
*add the lemon and lime juice
*add the olive oil and salt, chopped cilantro
*fold lightly with a medium sized spoon
*taste and adjust seasoning
*enjoy as you like!