Culinary Chair

Chef Ralph Scamardella

After nearly four decades in the kitchens of the most esteemed restaurants in the world, Ralph Scamardella serves as Partner and Chef of Tao Group Hospitality overseeing all chefs and concepts in New York (TAO Uptown, TAO Downtown, food & beverage at Dream Downtown and Dream Midtown, and food & beverage at Moxy Times Square including Legasea, Moxy East Village including Cathédrale and Moxy Lower East including Sake No Hana); Las Vegas (TAO Asian Bistro at The Venetian, TAO Beach, LAVO Italian Restaurant at The Palazzo, Luchini at MGM Grand and Cathédrale at Aria); Los Angeles (TAO, LAVO Italian Restaurant and food & beverage at Dream Los Angeles) and LAVO Italian Restaurant locations in London and Mexico City.

As the son of Italian immigrants, Scamardella developed an affinity for cooking with fresh ingredients early on having grown up on seasonal produce as staples 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 one of the world’s true master chefs working under mentor Daniel Boulud at Polo 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. He is devoted to helping others by donating time and talent to many noteworthy causes including the American Cancer Society, KultureCity, The Center for Discovery, City Harvest, Eden II Programs, Encourage Kids, Pop.Earth, Tao Cares, and Tailgate with a Cause.

Chef Scamardella proudly lives on Staten Island.