Before Scott opened L’inizio, he was executive chef/owner at the award-winning Spigolo in New York City. Prior to that he made his mark at some of New York’s most celebrated restaurants including Union Square Café (as sous chef), Gramercy Tavern, Capsouto Frères, Café Centro, and Estia. Scott is a graduate of the NY Institute of Technology’s culinary program. He volunteers for many philanthropic causes including City Harvest’s Bid Against Hunger, and national Share our Strength events.
Executive Pastry Chef
Heather has developed her palate for all things dessert at New York City’s Union Square Café (where she and Scott met), Eleven Madison Park, db Bistro Moderne, and Salute. She graduated from the French Culinary Institute.