Vincent Scotto

Chef Vincent Scotto grew up in a warm and nurturing Irish-Italian family in Brooklyn, NY. "For as long as I can remember," he says, "lavish meals and entertaining have been an integral part of my life."

Scotto studied culinary arts at Johnson and Wales University, RI, and began his career at the Whistling Swan in Sturbridge, MA. He then returned to Providence, RI, to become the sous-chef at Al Forno, a restaurant renowned for its authentic regional Italian cuisine. It was at Al Forno that he learned to make the thin-crusted pizza that has earned him acclaim at Scopa. From Al Forno, Scotto went to Venice to learn Italian cuisine from the masters.

He returned to the States to work in New Orleans, and then it was home to NY to become the Executive Chef at Fresco. In 1996, Scotto opened Scopa, and in 1999, Scopa to Go. The authentic and generously portioned food at Scopa has earned rave reviews from major NY restaurant critics and a devoted clientele.

Chef's Recipes :

Whole Roasted Chicken with Lemon, Sage, and Bruschetta Stuffing
Rigatoni with Green Tomato Sauce

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