Ralph Scamardella - Tao Group

WHO: Ralph Scamardella is chief culinary officer of Tao Group Hospitality.

ABOUT: As the son of Italian immigrants, Scamardella developed an affinity for cooking with fresh ingredients; he grew up on seasonal produce in his family’s Brooklyn kitchen. He began his studies at the New York City Technical College learning to master the business of hotel and restaurant management while simultaneously building his culinary skills at The Plaza Hotel’s French restaurant. He then honed his skills with mentor Daniel Boulud at Polo Restaurant. He received a two-star rating from The New York Times at Vanessa’s restaurant where he served as executive chef. After nearly 15 years and several successful projects, he left the kitchen to consult for restaurants such as The Strip House, Harrah’s Casino, and ’Cesca. 

Upon joining Tao Group Hospitality in 2007 as corporate executive chef and partner, Scamardella opened LAVO Italian Restaurant and TAO Beach Dayclub in Las Vegas, and he has gone on to expand the LAVO and TAO brands throughout the world. In 2019, he lead the way on another new brand concept with the opening of Koma, a modern Japanese restaurant. Scamardella’s recipes and culinary concepts have been featured on Good Day New York, Good Morning America, The Dish, CBS This Morning: Saturday, and are regularly written up in Eater and The New York Times. 

WHAT: Just in time for the holidays, celebrated chef Ralph Scamardella — culinary force behind the iconic TAO Restaurant Group — presents his inspired take on the Feast of the Seven Fishes. In this festive and flavor-packed class, Scamardella will demonstrate a five-course seafood menu that travels across four vibrant cuisines: Asian, Italian, French, and Greek. A celebration of tradition with a worldly twist — this is a feast you won’t want to miss.

WHEN: Thursday, December 4, 6PM - 8PM EST

WHERE: De Gustibus Cooking School