Frank Caiazzo is the general manager of Olema House and Due West Tavern, a role he arrived at just this year. But his years in hospitality have been a lifetime, having grown up in the business. He brings that experience, plus a lot more local stints, to his position at Olema House, and it’s obvious that he really just loves West Marin … and oysters.
Amber Turpin: How did you get into this work?
Frank Caiazzo: Hospitality has always been a big part of my life. My family owned bars and restaurants in South Florida and New York, so I spent time working in the family businesses. When I moved to California in my early 20s, I started bartending before becoming a server at Manka’s Inverness Lodge. This was my first real introduction to farm-to-table dining and where I fell in love with West Marin and its incredible community of farmers, ranchers and producers.
From there, I went on to become the general manager at Left Bank Brasserie in Larkspur and later spent 10 years with Vine Hospitality. I eventually found my way back to West Marin, joining Olema House earlier this year as the general manager.
What is your favorite thing to cook (or eat) and why?
It’s hard to pick just one, but Tomales Bay oysters are definitely at the top of the list. There’s something so special about eating incredibly fresh oysters that come from right here in West Marin. At home, I love to cook cioppino. I use whatever local seafood is fresh and available at that time, plus my family’s marinara sauce to make it extra special.
What ingredients do you use or eat the most?
Living in Marin County, I’m so fortunate to be surrounded by some of the best farmers and producers in the country. Whenever possible, I really try to let the local produce and ingredients speak for themselves.
Star Route Farms in Bolinas is one of my favorites. They’re the oldest continuously certified organic row crop farm in California, and their produce is exceptional. We use their Little Gems in our Caesar and Farmhouse Salad at Due West Tavern. I also love Liberty Ducks in Petaluma and, of course, Tomales Bay oysters, always.
What are some of your go-to places to go out for a sit-down meal? What about take-out?
When I’m not eating a Smashburger or Fried Chicken Sandwich at work from Due West Tavern, I love to stop by Inverness Park Market. It’s a real West Marin staple, with some of the best sandwiches in town. For a more sit-down meal, I’m a big fan of Valenti & Co. in San Anselmo. Their pounded, breaded veal chops remind me of my family’s cooking growing up.
Last meal on Earth?
If you haven’t guessed by now, my last meal on Earth has to include a dozen raw Tomales Bay oysters and Steak Frites.
Olema House, 10021 Coastal Hwy. 1, Olema. 415.663.9000, olemahouse.com.
