After attending the Culinary School of Arts in Galicia, Spain specializing in Continental and European cuisine Cipriano J. Calo then went on to complete his studies in Marketing, Hotel and Restaurant Management, Leadership/Human Behavior, and Food Handling Methods at Essex County College in Morristown, NJ.

His experience from 1968 to 1970 as prep cook at the Mountain Ridge Country Club, West Caldwell, NJ led him to the Garde Mengé at the Essex County Country Club in West Orange, NJ, where duties included the decorations of the cold station/buffet until 1974.

Then until 1978, he was the Executive Chef Greenbrook Golf Country Club, North Caldwell, New Jersey, specializing in International Jewish Cuisine.

From 1978 to 1983 Cipriano was the chef at the Essex Lodge Restaurant in Fairfield, New Jersey, which concentrated mainly on a German/European cuisine, and then he moved on to Gallugher’s Restaurant in Rockaway, New Jersey in 1984 where he continued his career as Head Chef serving European Gourmet Cuisine until 1989.

After that, until 2003, Mr. Calo was successful as the Chef/Owner of the renowned La Galicia Restaurant in Linden, New Jersey, which served the refined Iberian cuisine.

From 2003 to present time, he has been the executive chef of the Royal Palm Country Club in Naples, Florida in charge of staffing, training and scheduling of teaching employees, food cost control, payroll cost and budgeting. Other responsibilities include overall preparation and service of lunch, dinner, brunch and event menus, ensuring quality and appearance of all food products with respect to ordering, receiving, preparation, holding and service, maintaining a productive report with the board of directors.