Ralph Scamardella
EVP Chief Culinary Officer @Tao Group Hospitality
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WORK HISTORY
EVP Chief Culinary Officer @Tao Group Hospitality
Passionate about creating top quality culinary and exceptional dining experiences across all Tao Group venues. Responsible for overseeing all chefs and developing new culinary concepts in New York (TAO Uptown, TAO Downtown, LAVO Italian Restaurant, Luchini Italian, food & beverage at Dream Downtown and Dream Midtown, and food & beverage at Moxy Times Square including Legasea, a seafood brasserie); Las Vegas (TAO Asian Bistro at The Venetian, TAO Beach and LAVO Italian Restaurant at The Palazzo); Los Angeles (TAO, Luchini Italian, and food & beverage at Dream Los Angeles); Chicago (TAO); Singapore (LAVO Italian Restaurant, Koma, and Marquee); Mohegan Sun (TAO). Integral member of the Tao Executive Team that produces “Tao Group Hospitality Virtual Experiences.” Guests have the opportunity to cook alongside one of the amazing chefs from the Tao Culinary Team recreating some of Tao’s most popular menu items from the comfort of their own kitchen. Great for special occasions, birthdays, team bonding or corporate retreats. Tao Group Hospitality is a leading restaurant and nightlife company that develops, owns and operates many of the worlds most recognized restaurant and entertainment venues. The restaurants are ranked year after year by Restaurant Business with some of the highest grossing revenues in the United States.
EDUCATION
City Tech, CUNY
Associate of Arts - AA
ABOUT RALPH SCAMARDELLA
Highly creative executive chef and restaurateur with a proven ability to develop and execute new culinary concepts from start to finish. Excellent leadership skills, possessing the expertise to guide a large team under pressure, by meeting deadlines and time constraints. Superb teaching qualities that foster collaboration, enthusiasm, and innovation. Well versed in managing large scale organizational change, new restaurant openings, and kitchen design. Privileged to have trained early on with one of the world’s true master chefs, working under mentor Daniel Boulud at Polo Restaurant at the Westbury Hotel in New York City. At the young age of 24, received a two-star rating from The New York Times as executive chef at Vanessa’s restaurant. Recognized to have contributed greatly in the success of the opening and driving concept behind Carmine’s family-style Italian restaurant as the executive chef and one of the original founding partners, alongside legendary restauranter, Artie Cutler and establishing it as one of the highest grossing restaurants in the United States.Recipes and culinary concepts are often featured on Good Day New York, Good Morning America, The Dish CBS This Morning: Saturday, and written up regularly in Eater and The New York Times. Notable reputation for giving back and devoted to helping others by donating time and talent to many noteworthy causes: American Cancer Society, Autism Speaks, The Center for Discovery, City Harvest, Eden II Programs, Encourage Kids, Pop.Earth, Tao Cares, and Tailgate with a Cause. Dedicated to mentoring and committed to advancing diversity, equality, and inclusion.
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